Ingredients
- 400g of tagliatelle
- 400g of tagliatelle 500g of fresh mushrooms (porcini, champignons etc.)
- 3 cloves of garlic
- 1 onion
- 1 glass of white wine
- 1 tablespoon of flour
- 500ml of vegetable broth
- 2 tablespoons of olive oil
- salt and pepper to taste
- chopped parsley
- grated parmesan cheese (optional)
Method
Heat the olive oil in a frying pan and brown the chopped garlic and onion.
Add the cleaned mushrooms and slice and cook for 5-7 minutes.
Add the flour and mix for 2 minutes, then pour in the white wine and continue to stir.
Add the broth little by little and cook for another 10 minutes at a medium-low heat.
While waiting, cook the tagliatelle “al dente” in plenty of salted water.
Drain the linguine and add them to the mushroom sauce.
Add salt and pepper, then serve with chopped parsley and grated parmesan cheese (to taste).
