tagliatelle with Maïtake

  • Preparation: 60 min
  • Cooking: 30 min
  • Portions: 4


     500 gr maïtake

    1 tbl sp. olive oil

    2 tbl sp butter

    100ml white wine

    2 french shallots 

    250 ml cooking cream

    400 gr de tagiatelle 

    1 bunch of chives


Tear the maitakes in small bouquets heat up the oil and two spoons of butter.  fry up the mushrooms for a couple of minutes, and keep them hot.    Finely slice the gray shallots and sauté them with butter and deglaze with white wine.  Reduce the liquid by half and add the cream.  Salt and pepper, add finely chopped chives to the sauce.    Cook the Tagliatelle Al dente in salted water, drain and toss them into the sauce.  garnish with the hot Maitakes!