Pasta with Steinpilz-Radicchio Sauce

Ingredients

• 400 g Tagliatelle (whole wheat if desired)
• Salt
• 500 g porcini mushrooms
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp olive oil
• 100 ml White wine
• 250 ml heavy cream
• 2 tbsp crème fraîche
• pepper (ground)
• 1 small radicchio
• 2 tbsp butter
• fresh marjoram for garnish

Instructions

1. 1.

   Cook the Tagliatelle in salted water until al dente. Clean and slice the porcini mushrooms. Peel and finely chop the shallot and garlic. Quickly brown the mushrooms in hot oil, then remove them from the pan. Sauté the shallot and garlic briefly, deglaze with white wine, let reduce slightly, then stir in cream and crème fraîche. Return the mushrooms to the pan and simmer for 1–2 minutes; season with salt and pepper.

2. 2.

   Wash, trim, and slice the radicchio into strips. Briefly sauté in hot butter, season, and toss with drained Tagliatelle. Plate decoratively, place mushroom slices on top, drizzle with sauce, garnish with marjoram, and serve any remaining sauce separately.