Tagliatelle with cream of mushrooms and saffron
4 servings
60 minutes
Tagliatelle with mushroom and saffron cream is an exquisite dish of Italian cuisine, infused with the aromas of forest mushrooms and subtle notes of saffron. The combination of portobello and shiitake creates a rich flavor complemented by the creamy texture of the sauce and a hint of cayenne pepper's spiciness. This dish embodies the elegance of Northern Italy, where pasta is not just food but an art form. The delicate ribbons of tagliatelle perfectly absorb the rich creamy sauce, while grated parmesan adds a piquant depth. It is suitable for both a cozy family dinner and a festive feast. Serving it with a glass of white wine highlights its versatility. Enjoy the rich taste and aroma as if transported to an Italian villa where each ingredient reveals its magic.
1
Soak the dried mushrooms in 3 tablespoons of water for 30 minutes. Cut into small pieces, reserving the water.
- Dried mushrooms: 15 g
2
In a large skillet, melt the butter over medium heat, add all the chopped mushrooms, chopped green onions, and minced garlic. Cook for 5 minutes. Add wine, mushroom water, saffron, cayenne pepper, and cream. Reduce heat and cook for 7 minutes, stirring. Add salt.
- Butter: 30 g
- Portobello mushrooms: 250 g
- Shiitake mushrooms: 150 g
- Green onions: 3 stems
- Garlic: 2 cloves
- Dry white wine: 125 ml
- Saffron: 0.5 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Cream: 300 ml
3
In a large pot, bring salted water to a boil and cook the pasta for 5-6 minutes. Drain the water.
- Tagliatelle pasta: 400 g
4
Put the pasta in the sauce and mix well. Divide into bowls or plates and sprinkle with chopped chives and black pepper. Top with parmesan.
- Chives: 2 tablespoons
- Grated Parmesan cheese: to taste