Tagliatelle in Marsala mushroom sugo
Tagliatelle, mushrooms, Marsala, rosemary, cream
20 Min.
Gesamtdauer
10 Min.
Arbeitszeit
Zutaten für 4 Personen
1/2 onion
1 tbsp olive oil
200 g king oyster mushrooms or oyster mushrooms
200 g champignons
1 sprig of rosemary
1 bay leaf
5 tbsp Marsala
200 ml whipping cream
100 ml vegetable stock
salt
pepper
100 g fresh tagliatelle
Zubereitung
- Peel and finely dice the onion.
- Heat the oil in a pan and sauté the onions until translucent.
- Slice the cleaned king oyster mushrooms (alternatively oyster mushrooms) and the champignons.
- Add the mushroom slices, rosemary sprig and bay leaf to the sautéed onion cubes and fry vigorously while stirring until the liquid has evaporated.
- Deglaze the mushroom vegetables with the Marsala and simmer until it no longer smells of alcohol.
- Add the cream and vegetable stock to the sauce and simmer for approx. 10 minutes.
- Remove the rosemary and bay leaf and season the sauce with salt and pepper to taste.
- Pour the water into a medium saucepan, season well with salt and bring to the boil.
- Cook the tagliatelle in the boiling water for approx. 3 minutes until they are “al dente”.
- Pour a little of the pasta water into a small bowl.
- Drain the tagliatelle and mix with the Marsala mushroom sugo.
- Adjust the consistency with a little pasta water if necessary and season the dish with salt and pepper to taste.
UNser TIPP
This pasta dish is also delicious with porcini mushrooms. The mushrooms should only be rubbed with a dry cloth, not washed, otherwise they will become very watery. Any type of pasta can be substituted for the tagliatelle.
