Chestnut Mushroom Truffle Tagiatelle

4 persons.

Ingredients:

50 ml cooking cream
500 grams fresh tagiatelle
400 to 500 grams of chestnut mushrooms
4 tablespoons Tesmi
1 or 2 teaspoons truffle tapenade
100 grams of parmesan cheese
1 mushroom bouillon cube
2 garlic bulbs or cloves
1 onion

Materials:

Pan

Wok or frying pan

Cutting board

Knife

Preparation method:

Place a pan of water on the stove and add a mushroom stock cube. Once the cube has completely dissolved and a nice stock has formed, add the pasta. Cook the pasta until al dente.

Cut the garlic and onion into small pieces and put them in a heated pan with 2 tablespoons of Tesmi. Fry the garlic and onion briefly . Cut the chestnut mushrooms into slices. Then add them to the pan with another 2 tablespoons of Tesmi. Add 1 or 2 teaspoons of truffle tapenade and 50 ml of cooking cream to taste. Add a handful of Parmesan cheese to thicken the sauce a little.

Drain the pasta and add it to the chestnut mushrooms. Mix it well and finally add the rest of the cheese. Turn off the heat and stir it well.

Enjoy your meal!