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Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche)

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Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche)

Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche)

You can never have too many main course recipes, so give Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche) a try. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 15g of fat, and a total of 586 calories. This recipe serves 4. If you have baby button mushrooms, garlic, parsley leaves and parmigiano-reggiano, and a few other ingredients on hand, you can make it. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

1
Place the dried porcinis in a bowl and cover with the boiling water. Cover with plastic wrap, and let soak for 30 minutes.
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WaterWater
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
BowlBowl
2
Drain the mushrooms well, reserving all soaking liquid, and roughly chop the porcinis.
Ingredients you will need
MushroomsMushrooms
3
Preheat the broiler on high. In a large bowl, toss the porcinis, button mushrooms, thyme, garlic, olive oil, and salt and pepper.
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White Button MushroomsWhite Button Mushrooms
Salt And PepperSalt And Pepper
Olive OilOlive Oil
GarlicGarlic
ThymeThyme
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BroilerBroiler
BowlBowl
4
Transfer to an oven-proof straight-sided 12-inch sautée pan and broil 3 inches below the heat source, tossing every few minutes, until the mushrooms are golden brown, about 15 minutes total.
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MushroomsMushrooms
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OvenOven
Frying PanFrying Pan
5
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 crème fraîche 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).
Ingredients you will need
Creme FraicheCreme Fraiche
TagliatelleTagliatelle
MushroomsMushrooms
WaterWater
Equipment you will use
Frying PanFrying Pan
PotPot
6
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.
Ingredients you will need
Salt And PepperSalt And Pepper
WaterWater
TagliatelleTagliatelle
Parmigiano ReggianoParmigiano Reggiano
MushroomsMushrooms
ParsleyParsley
PastaPasta
SauceSauce
DifficultyHard
Ready In55 m.
Servings4
Health Score47
Dish TypesLunchMain CourseMain DishDinner
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