Tagliatelle in a creamy mushroom sauce with thyme and Parmesan

Creamy Mushroom Tagliatelle

Name: Creamy Mushroom Tagliatelle
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 250 g Tagliatelle; 400 g Button mushrooms (chestnut); 1 Onion; 1 clove Garlic; 1 tbsp Olive oil; 1 tbsp Butter; 3 sprigs Thyme; 50 ml White wine, dry; 150 ml Whipping cream (30%); 40 g Parmesan (freshly grated); ½ bunch Parsley, flat-leaf; 2 pinches Salt; 2 pinches Pepper

with thyme and Parmesan

25 min (20 min active) · Easy

You'll need: Stovetop · Frying Pan

Text written with AI assistance and reviewed by our editors

Mushrooms need two things above all: a hot pan and your hands off the wooden spoon. Then they turn golden brown instead of grey – and the sauce tastes of the forest rather than the canteen.

Ingredients for 2 servings

2 servings

250 gTagliatelle
400 gButton mushrooms, chestnut
1Onion
1 cloveGarlic
1 tbspOlive oil
1 tbspButter
3 sprigsThyme
50 mlWhite wine, dry
150 mlWhipping cream (30%)
40 gParmesan, freshly grated
½ bunchParsley, flat-leaf
2 pinchesSalt
2 pinchesPepper

Contains: Gluten, Eggs, Milk, Sulphites

Method

Step 1: Put plenty of salted water on to boil for the pasta. Clean and slice the mushrooms, finely dice the onion and garlic.
Step 2: Heat the oil and butter in a large frying pan over a high heat. Add the mushrooms and leave them unstirred for 3 minutes, then fry for another 3 minutes until golden brown.
Timer: 6 min
Step 3: Add the onion, garlic and thyme leaves and fry for 2 minutes. Deglaze with the white wine and let it reduce almost completely.
Timer: 2 min
Step 4: Cook the tagliatelle in the salted water until al dente according to the packet instructions, usually 7 minutes.
Timer: 7 min
Step 5: Pour the cream over the mushrooms and let it simmer for 3 minutes until thick and creamy. Season with salt and pepper.
Timer: 3 min
Step 6: Add the pasta to the pan with a small ladle of pasta water, toss through the Parmesan and serve with chopped parsley.

Tips

Don't wash the mushrooms – wipe them with kitchen paper instead, otherwise they soak up water.
Don't put too many mushrooms in the pan at once, or they'll stew in their own juices.

Swaps

King oyster mushrooms or chanterelles make it more festive.
Without wine: deglaze with a splash of vegetable stock.

Storage

The mushroom sauce keeps for 2 days in the fridge; stir in a little water or milk when reheating.

Nutrition per serving

Nutrition per serving
Calories	920 kcal
Protein	33 g
Carbohydrates	93 g
Fat	43 g

Approximate values per serving. Calculated with BLS 4.0.

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Image credits

Image credits:

Cover image: 최광모 · CC BY-SA 4.0 · created with AI