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Tagliatelli, Funghi Al Limone (D/P, TNT)
Source: "Marmitte, Wok, Poele et Bons Petits Plats," by Betty Bossi
Serves: 4 to 6

1 tbsp. olive oil
1 tbsp. frying butter (I used olive oil)
About 750g (1-1/2 lbs.) mushrooms (I used only 500g of caps), slice the big ones
4 minced shallots
2 cloves garlic, crushed
A good amount of shredded parsley
Zest of 1 lemon (I added the juice of one little lime instead)
1 tbsp. salt
Freshly ground pepper
Little pinch of Cayenne pepper
400g (almost 1 lb.) green tagliatelli
100g (about 3 oz.) Mascarpone or fresh cream (optional, I didn't add it)

In a pan heat olive oil and butter (I used only olive oil).

Add mushrooms and fry for 3 to 4 minutes.

Add shallots, garlic and shredded parsley. Mix and cook 10 minutes on low setting. Add the zest, salt and peppers.

Cook tagliatelli in salted water. Mix the cooked drained pasta with the mushrooms. Add some more parsley. Add cheese or cream if desired.

Poster's Notes:
BB suggests to serve a beet salad with oranges as first course before this dish.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A