The mushroom season was a hit, and we're here with a recipe for a creamy mushroom sauce that uses all the bolete mushrooms you picked. This meal is delicious, simple, and ready in just a couple of minutes. If you don't have any bolete mushrooms, you can use button mushrooms too. The one thing you can't omit is the beef bouillon paste. It makes the sauce better and heartier.
Nutrition (1 serving)
- 478 kcal
- 68,9 g carbohydrates
- 14,4 g fats
- 16,2 g protein
Per 3 portions
- 250 g tagliatelle
- 200 g mushroom
- 1 onion
- 2 garlic
- 1 tbsp of grass-fed ghee
- 1/2 tsp dijon mustard
- 1 tbsp beef bouillon paste
- 200 ml 12% single cream
- garlic granules
- onion granules
- salt
- pepper
Instructions
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Cook the pasta according to the instructions.
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Cook the onion in ghee, and then add chopped mushrooms (bolete mushrooms have an intense flavour, but you can also use button mushrooms). Leave them to caramelise, so they can release all the flavour.
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Add the minced garlic, beef bouillon, 200ml of water and leave it to reduce by half.
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Add the cream, season with Dijon mustard, salt, pepper, garlic granules and onion granules.
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Leave it to simmer for a bit longer, to thicken up.
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Add the pasta and mix well.
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Serve it with grated Parmesan and garnish with parsley. Enjoy!
