![Wild Mushroom Tagliatelle with Creamy Sauce [serves 6]](https://imgs.mestredofogao.com.br/i/rs:fill:3840/q:50/plain/recipes/55/dish_55902_1.png@webp)
20 oz dried wild mushrooms (Italian and Chilean)
8 oz fresh wild mushrooms
1 pound tagliatelle
3.5 ounces fresh mushroom caps
2 cups heavy cream
1 cup chicken broth
7 tablespoons butter
4 tablespoons olive oil
3 cloves garlic, minced
To taste: parsley and chives
To taste: salt
To taste: black pepper
20 oz dried wild mushrooms (Italian and Chilean)
8 oz fresh wild mushrooms
1 pound tagliatelle
3.5 ounces fresh mushroom caps
2 cups heavy cream
1 cup chicken broth
7 tablespoons butter
4 tablespoons olive oil
3 cloves garlic, minced
To taste: parsley and chives
To taste: salt
To taste: black pepper
Clean the dried mushrooms
Place them in a bowl and pour nearly boiling water to rehydrate them
Drain and reserve the liquid
Chop the rehydrated mushrooms
In another pan, heat the butter and garlic
Add the fresh mushrooms and cook until tender
Then add the reserved mushroom liquid and the dried mushrooms, chopped
In a separate pot, combine the chicken broth, heavy cream, and salt
Simmer until the sauce thickens slightly
Taste and adjust seasoning as needed
Cook the tagliatelle in boiling water until al dente, then drain
Combine the cooked pasta with the mushroom sauce
If desired, add 5 oz truffle butter and fold to combine
Finish with black pepper and fresh parsley, if using
Serve immediately.
