tagliatelle with Maïtake

Maitake Tagliatelli

Maitake Tagliatelli
Preparation: 60 min
Cooking: 30 min
Portions: 4

    250 g fresh maitake or 60 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.