Pâtes Aux Cêpes (Tagliatelle With Porcini Mushrooms And Crème Fraîche) Recipe Recipe

Name: Pâtes Aux Cêpes (Tagliatelle With Porcini Mushrooms And Crème Fraîche) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 ounces dried porcini mushrooms; 1 1/2 cups boiling water; 5 1/4 ounces fresh baby button mushrooms, finely sliced; 2 medium cloves garlic, thinly sliced; 2 stems thyme, leaves only (about 1/2 teaspoon leaves); 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 pound of fresh tagliatelle noodles; 1/2 cup creme fraiche; Finely chopped parsley leaves and grated Parmigiano-Reggiano (for serving)

Servings: persons

1 3/4 ounces dried porcini mushrooms
1 1/2 cups boiling water
5 1/4 ounces fresh baby button mushrooms, finely sliced
2 medium cloves garlic, thinly sliced
2 stems thyme, leaves only (about 1/2 teaspoon leaves)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound of fresh tagliatelle noodles
1/2 cup creme fraiche
Finely chopped parsley leaves and grated Parmigiano-Reggiano (for serving)

1
Place the dried porcinis in a bowl and cover with the boiling water. Cover with plastic wrap, and let soak for 30 minutes. Drain the mushrooms well, reserving all soaking liquid, and roughly chop the porcinis.
2
Preheat the broiler on high. In a large bowl, toss the porcinis, button mushrooms, thyme, garlic, olive oil, and salt and pepper. Transfer to an oven-proof straight-sided 12-inch sautee pan and broil 3 inches below the heat source, tossing every few minutes, until the mushrooms are golden brown, about 15 minutes total.
3
Meanwhile, bring a large pot of salted water to a rolling boil. When the mushrooms are broiled, pour in the reserved mushroom liquid and the creme fraiche and scrape up any bits of mushroom from the bottom of the pan. Keep warm over low heat. Boil the fresh tagliatelle until al dente (about 2 minutes, or according to package instructions). Drain pasta, reserving 2 cups of cooking liquid. Toss the tagliatelle with the mushroom sauce, adding pasta water as needed to moisten. Season to taste with more salt and pepper and serve immediately, topped with parsley and parmigiano-reggiano.

1404

kcal

Calories

101

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 ounces dried porcini mushrooms, 1 1/2 cups boiling water, 5 1/4 ounces fresh baby button mushrooms, finely sliced, 2 medium cloves garlic, thinly sliced, and more.

Yes, Pâtes Aux Cêpes (Tagliatelle With Porcini Mushrooms And Crème Fraîche) Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pâtes Aux Cêpes (Tagliatelle With Porcini Mushrooms And Crème Fraîche) Recipe

How did you like this recipe?

Frequently Asked Questions