Pasta with Porcini Mushroom Sauce

Ingredients

• 500 g fresh porcini mushrooms
• 1 Shallot
• 2 Garlic cloves
• 0.25 bunch Parsley
• 400 g tagliatelle
• olive oil
• 100 ml dry white wine
• 250 ml heavy cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Clean the mushrooms and slice them thinly. Peel and finely chop the shallot and garlic. Rinse the parsley, shake dry, and roughly chop the leaves.

2. 2.

   Cook the pasta in boiling salted water until al dente.

3. 3.

   In a hot pan with 2 tbsp oil, sauté the shallot and garlic until translucent, then add the mushrooms and cook until their liquid evaporates. Deglaze with white wine, pour in cream, season with salt, pepper, and a pinch of nutmeg, and simmer over medium heat for 5–8 minutes.

4. 4.

   Drain the pasta, let it drain briefly, toss with the mushroom sauce, and fold in parsley.

5. 5.

   Serve immediately on preheated deep plates.