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

Name: Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche)
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 149 grams fresh baby button mushrooms, finely sliced; 118 milliliters crème fraîche; 50 grams dried porcini mushrooms; 2 medium cloves garlic, thinly sliced; 4 servings Kosher salt and freshly ground black pepper; 454 grams fresh tagliatelle noodles; 2 Tbsps olive oil; 1 leave Finely chopped parsley and grated Parmigiano-Reggiano (for serving); 2 stems thyme, leaves only (about 1/2 teaspoon leaves); 355 milliliters boiling water

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

Place the dried porcinis in a bowl and cover with the boiling water. Cover with plastic wrap, and let soak for 30 minutes.

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

Drain the mushrooms well, reserving all soaking liquid, and roughly chop the porcinis.

Ingredients you will need

Mushrooms

Preheat the broiler on high. In a large bowl, toss the porcinis, button mushrooms, thyme, garlic, olive oil, and salt and pepper.

Ingredients you will need

White Button Mushrooms

Salt And Pepper

Olive Oil

Garlic

Thyme

Equipment you will use

Broiler

Bowl

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.

Ingredients you will need

Mushrooms

Equipment you will use

Oven

Frying Pan

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 Fraiche

Tagliatelle

Mushrooms

Water

Equipment you will use

Frying Pan

Pot

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 Pepper

Water

Tagliatelle

Parmigiano Reggiano