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.
_ 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