October 3, 2014

Mushroom season!!! Thanks to a very wet and rainy summer we have a great mushroom year. Unfortunately on all my trips to the woods I only found mushrooms with more inhabitants than I would have liked. So I admit – these are store bought eryngii.

This is a very quick to prepare dish. You may exchange the eryngii mushrooms with porcini or even champignons – flavor will vary – but all variations taste great. If you make your own pasta – amazing – otherwise try to get your hands on some fresh Italien pasta! It’s worth it – fresh pasta really makes the difference.


  • 400g tagliatelle 
  • 400g eryngii mushrooms 
  • 1 onion
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 50ml white wine
  • 200g cream
  • parsley
  • salt
  • pepper
  • nutmeg
  • lemon [juice]


_ clean mushrooms [never wash mushrooms – just rub off with a paper towel]

_ cut mushrooms lengthwise into 1 cm thick slices

_ finely dice onion and garlic

_ heat oil in a large sauce pan


_ fry mushrooms over high heat on both sides [for about 2 minutes]

_ add onion and garlic [fry briefly]

_ deglaze with white wine [simmer briefly]

_ pour in cream [simmer slightly]

_ add 1 tablespoon chopped parsley

_ season with lemon, salt, pepper and nutmeg

_ cook tagliatelle al dente in boiling salted water

_ drain and mix with mushroom sauce

_ sprinkle with pepper and garnish with parsley



Tags: , , , , , , , ,

Leave a Comment