Buy all ingredients right below the recipe
Ingredients
- 250 g Tagliatelle
- 60 g Pilze Wohlrab Organic Dried Porcini Mushrooms
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1 tbsp chopped Parsley
- Salt to taste
- Pepper to taste
- 40 g freshly grated Parmesan
Preparation
- 1Place the dried porcini mushrooms from Pilze Wohlrab in a bowl and cover with boiling water. After about an hour of soaking, drain the mushrooms well in a sieve.
- 2Bring plenty of salted water to a boil in a large pot and cook the pasta until al dente.
- 3Meanwhile, heat the olive oil in a pan and add the prepared porcini mushrooms. Sauté gently over medium heat for about 5 minutes and season with a little salt.
- 4Drain the cooked pasta and add it to the mushrooms in the pan. Now season with some freshly ground pepper and finish with a tablespoon of butter and the chopped parsley.
- 5Arrange on 4 plates and serve with freshly grated Parmesan.
Tip
- 1You can save the mushroom soaking water in a glass in the refrigerator and use it as mushroom stock, for example, for a creamy sauce.
