Whenever I go to the Italian Alps I always have tagliatelle with mushrooms. In my opinion this is their signature dish.
They have the tastiest wild mushrooms and the freshest cream and butter you could ever find. This is because the milk comes from cows who have eaten grass from the pastures.
My preference is always towards the use of olive oil. I rarely use cream in my cooking but on this occasion the story is different. The taste of fresh mushrooms combines beautifully with the milkiness of the cream. I let the mushrooms cook in the cream until it evaporates a little and reduces. I don't like the pasta to swim in cream, which should just make the tagliatelle moist and a little richer than oil would be.
This is an easy and quick meal you can prepare in the evening when you come back from work: easy peasy with lots of flavour packed into it. And hey, think of the green valleys in the Alps when you enjoy it 🙂
- Prep Time : 20 minutes
- Cook Time : 30 minutes
Clean, wash and slice the mushrooms.
Fry the garlic for a minute with 2 tbsp of olive oil.
Add the mushrooms and cook them for a couple of minutes. Add the wine and let it evaporate.
Add salt and pepper, parsley and the cream and cook on a low heat, top off, for 20 minutes until the cream has reduced a little.
Cook the pasta al dente then drain and put it with the sauce. Turn the heat on and stir in the pasta for a couple of minutes to allow the sauce to be absorbed well.
Serve sprinkled with Parmesan.