Tagliatelle with mushrooms and lemon
5 servings
25 minutes
Tagliatelle with mushrooms and lemon is an exquisite dish of Italian cuisine that combines delicate creamy notes with bright citrus accents. The origins of the recipe trace back to the northern regions of Italy, where pasta is often paired with wild mushrooms to highlight their rich aroma. Mushrooms sautéed in garlic-infused oil reveal their earthy tones, while lemon juice adds a refreshing lightness. Grated Parmesan lends creaminess, and tarragon adds a piquant green note. This dish is perfect for both a cozy family dinner and a festive feast, harmoniously blending rich flavors with simplicity in preparation.
1
Put a large pot of water on the fire.
2
Wash and slice the mushrooms.
3
Melt butter in a pot over medium heat, add olive oil. Add garlic and sauté. Add mushrooms and salt. Sauté, then cover and let simmer for 10-15 minutes. Add black pepper.
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Fresh mushrooms: 10 pieces
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
4
Boil the tagliatelle, drain in a colander, and pour out the water. Then return to the pot. Add lemon juice and mushrooms. Mix and add parmesan. Mix again and serve.
- Tagliatelle: 500 g
- Lemon juice: 30 ml
- Grated Parmesan cheese: 50 g
5
Garnish with fresh tarragon leaves.
- Tarragon leaves: to taste
