Tuesday, October 19, 2010

Tagliatelle al Fungi (Italian Recipe)

Recipe for 4

500g. tagliatelle
2 tablespoons olive oil
1 medium onion, chopped
2 cups sliced mushrooms
1/2 cup dry white wine
1 cup fresh cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon freshly grated nutmeg
Grated Parmesan

Heat the olive oil in a large skillet over medium heat and add the onion. Sauté onion until translucent and add the mushrooms. Continue to sauté for 2-3 more minutes and add the wine. Continue cooking until the alcohol evaporates but some liquid is still left in the skillet.
Season with salt and pepper and remove the skillet from heat. Let the content in the skillet to cool and in the meantime prepare the pasta according topackage directions for al dente.
When the spaghetti is ready remove from heat, drain and place under running water to cool down and stop cooking. Return to pot and add 2 tablespoons of olive oil and stir.
Add the fresh cream and nutmeg to skillet with mushrooms, and place back on heat. Stir and decrease the heat. Let the sauce thicken and add the pasta.
Allow the ingredients to warm to and serve topped with grated parmesan. Enjoy!