Creamy tagliatelle with mushrooms 

The creamy tagliatelle with mushrooms are a very simple first course to prepare, of sure effect but above all very good, also ideal for holidays. Here is the recipe. The creamy tagliatelle with mushrooms are an extremely simple first course to prepare but that looks great, it will be very appetizing, tasty and with a really irresistible creaminess.

It is a perfect dish when the mushrooms are fresh in season and present in many varieties. In this case I used dry porcini mushrooms but you can choose the variety of mushrooms you prefer. Let's see, then, together how to prepare excellent creamy tagliatelle with mushrooms and some tips for really amazing variations.

Creamy tagliatelle with mushrooms, a first course very simple to prepare and appetizing. Perfect to serve on any occasion. Today I propose a very quick first to prepare. Ideal to serve to your guests who will be amazed by their creaminess. The creamy tagliatelle with porcini mushrooms are a very tasty first course, a real delicacy for fans of this mushroom. Fresh pasta tagliatelle are the ideal format to wrap in a delicious cream without the addition of cream. Do not miss this special dish that is prepared in a few minutes and is perfect to enjoy for a family lunch or in the company of your friends, on every occasion success is assured.

Fresh pasta tagliatelle are the ideal format to wrap in a delicious cream with the addition of cream. Do not miss this special dish that is prepared in a few minutes and is perfect to enjoy for a family lunch or in the company of your friends, on every occasion success is assured.

Ingredients

400 g tagliatelle

400 g Porcini mushrooms (or other mushrooms to taste)

1 clove of garlic

extra virgin olive oil to taste

salt to taste

pepper to taste

250 ml cream

Grana Padano to taste

parsley to taste

Preparation

To start the preparation of creamy tagliatelle with mushrooms you have to start from the base, or from the realization of the mushroom cream. First of all, dedicate yourself to the mushrooms, which will be washed thoroughly so as to eliminate the earthy residues on their surface and reduced to slices. Take a large non-stick pan, add oil and brown the garlic, which you can leave whole so as to remove it when the mushrooms are cooked. When the garlic begins to brown you can also add the slices of mushrooms, season with salt and pepper and continue cooking until your mushrooms are ready. At this point, divide the amount of mushrooms into two halves. One half will be put inside a mixer together with the cooking cream. Mix everything well until you have obtained a thick cream, which you will have to add again in the pan together with the mushrooms that you have kept aside. Let it go on the fire for a few more minutes and add the grated cheese, mixing everything. Separately in a large pot, bring plenty of salted water to a boil and start cooking the tagliatelle. Drain al dente and pour them into a pan together with the sauce. Sauté everything for a few minutes and finish with chopped fresh parsley. Your creamy mushroom noodles are then ready to be served to your guests when they are still hot.

Alternatively you can prepare a pasta alla boscaiola or tagliolini with pesto.

Preservation

The creamy tagliatelle with mushrooms should be eaten hot, immediately after being prepared, so as to be able to better appreciate the creaminess.

Tip

You can use instead of grated Grana Padano a more seasoned cheese with a more intense flavor or you can decide to make your cream even more velvety by adding Gorgonzola or Stracchino cheese. Use the types of mushrooms you prefer or also add dried porcini mushrooms, which you will have to soak in cold water and then add to the sauce.