Ingredients

  • 110 grams mushroom, portabella 1, slice thinly
  • 55 grams mushrooms, cremini 4, sliced thinly
  • 55 grams mushrooms, shiitake 4, sliced thinly
  • 140 grams pasta, fresh tagliatelle
  • 3 tablespoons olive oil
  • 1 shallot diced
  • 1 teaspoon fresh tarragon finely chopped
  • 30 milliliters Madeira
  • ½ cup whipping cream
  • 1 tablespoon cheese, parmesan Regiano grated
  • 1 teaspoon parsley finely chopped

Directions

1. Bring large saucepan of salted/oiled water to a boil. Cook pasta until al dente. Immediately place in an ice bath to stop cooking process. Remove from water, sprinkle pasta with 1 tablespoon olive oil, and return to saucepan. Cover the pan and set pasta aside.
2. Heat remaining oil in 10" saute pan. Sauté shallot until clear. Add mushrooms and sauté until softened. Add tarragon and toss to combine. Add Madeira to deglaze pan, cook until it is almost evaporated. Add the heavy cream and bring mixture to a boil. Reduce heat to low and cook until thickened, 3-5 minutes. Add the pasta and toss until coated with sauce. Cook just until pasta is heated. Divide between bowls and top with Parmesan cheese and chopped parsley. Serve immediately.

Notes
Serving Ideas:Original serves 2.


Categories
Vegetarian Main coursePastaAppetizer, hot
Keywords
Vegetarian Main coursePastaAppetizer, hot
MacGourmet downloadFresh Tagliatelle with Mushrooms. To import, drag image to your MacGourmet recipe box.