Maitake Tagliatelli

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


    250 g  fresh maitake or 30 g dried

    1 tbsp olive oil

    3 tbsp butter

    100 ml white wine

    2 shallots

    250 ml light cream

    400 g fresh tagliatelli

    1 bunch of chives


If fresh, divide the maitake in small bunchs; if dried, soak 30 min in lukewarm water and rince

Saute in preheated butter mixed with oil, keep warm

Chop and fry the shallots in butter and white wine

Reduce wine in half, add cream so as to obtain a creamy sauce

Add salt, pepper, finely chopped chives and add to sauce

Cook the tagliatelli al dente in salted water (use the soaking broth, if any), drain and toss with sauce

Place in a bowl and add the maitake on top.