🍄 Tagliolini with porcini mushrooms and cream – A creamy first course with an autumn fragrance
If you love the intense flavors of the forest, this recipe is perfect for you! Tagliolini with porcini mushrooms and cream are a rich and enveloping first course, typical of the autumn months when fresh mushrooms are the stars of Valtellinese tables. A simple yet refined preparation, ready in just a few minutes to delight all palates 🍽️✨
🛒 Ingredients (for 4 people)
- 350 g of egg tagliolini
- 3 fresh porcini mushrooms
- 400 ml of liquid cream (Latteria di Chiuro recommended)
- 1 clove of garlic
- Vegetable broth powder (optional)
- Extra virgin olive oil
- Salt to taste
- Fresh chopped parsley (for garnish)
👨🍳 Preparation
1️⃣ Prepare the mushrooms
Carefully wash the porcini and slice them thinly. In a non-stick pan, heat a drizzle of EVO oil with the clove of smashed garlic. When the garlic starts to brown, remove it and add the mushrooms.
2️⃣ Sauté and season
Sauté the porcini over high heat for a few minutes, then lower the heat and add a pinch of salt and the liquid cream. Continue cooking until the cream has slightly thickened. Adjust the flavor if necessary with a little vegetable broth.
3️⃣ Cook the tagliolini
Meanwhile, bring a large pot of salted water to a boil and cook the egg tagliolini until al dente.
4️⃣ Toss and serve
Drain the pasta and transfer it to the pan with the mushrooms and cream. Lightly sauté for a minute so that the pasta absorbs the seasoning.
5️⃣ Plate with style
Serve hot, garnishing with thin slices of fresh porcini and a sprinkle of chopped parsley 🌿.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
