Tuesday, October 25, 2011

Tagliatelle with Mushroom Cream Sauce

Cream sauce recipe:

6-8oz of sliced crimini mushrooms
1c cream
2-3 cloves garlic, finely minced
Dash of olive oil
1c chicken stock
1/2 cup (or more) shredded parmesan
Salt, pepper
Dash of truffle oil - optional

On medium-high heat, sautee garlic for a few minutes before adding mushrooms.  Sautee 5-10 minutes until soft.  Add cup of chicken stock and bring to simmer, then add cream and continue to lightly simmer until reduced by half.  Add parmesan and reduce further til desired consistency.  Add truffle oil if using.  Season with salt and pepper, toss al dente tagliatele in pot with sauce.

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