Imported from Instagram

Creamy Tagliatelle with Mushrooms and Miso

Name: Creamy Tagliatelle with Mushrooms and Miso
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g Tagliatelle; Button mushrooms (Sliced; together with the other mushrooms, use at least 2 to 3 varieties in total. Quantity not specified.); Oyster mushrooms (Quantity not specified; to be used with other mushroom varieties.); Chanterelles (Quantity not specified; to be used with other mushroom varieties.); 5.5 Shallots (Sliced; the transcription indicates 5 to 6 shallots, while the description indicates 4.); 3 gousses Garlic (Minced; the transcription indicates 3 cloves, while the description indicates 2.); Butter (A small piece, for sautéing the first portion of the mushrooms; quantity not specified.); 1 càs Miso paste (A heaping tablespoon; the quantity is phrased this way in the description and transcription.); 1 Beef bouillon cube (The creator recommends using organic bouillon if possible; she notes that another type of bouillon can be used.); 1 verre Hot water (A small amount of hot water to thin the miso paste and bouillon; the glass volume is not specified.); 2 càs Heavy cream (The transcription indicates approximately two tablespoons and mentions Isigny cream; the description specifies heavy cream.); Fresh chives (Snipped for garnish; quantity not specified.); Parmesan (Grated or shaved for serving; quantity not specified. Mentioned only in the transcription.)

Recipe by Lou Elsener @louloukitchen_ · Instagram

Imported by Sara R on SeeMeCook

Tagliatelle coated in a creamy miso sauce made with several varieties of mushrooms, shallots, and garlic. The mushrooms, browned beforehand, are added when serving to provide contrasting texture.

4 servings45 minFrench

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Ingredients

500 g Tagliatelle
Button mushrooms (Sliced; together with the other mushrooms, use at least 2 to 3 varieties in total. Quantity not specified.)
Oyster mushrooms (Quantity not specified; to be used with other mushroom varieties.)
Chanterelles (Quantity not specified; to be used with other mushroom varieties.)
5.5 Shallots (Sliced; the transcription indicates 5 to 6 shallots, while the description indicates 4.)
3 gousses Garlic (Minced; the transcription indicates 3 cloves, while the description indicates 2.)
Butter (A small piece, for sautéing the first portion of the mushrooms; quantity not specified.)
1 càs Miso paste (A heaping tablespoon; the quantity is phrased this way in the description and transcription.)
1 Beef bouillon cube (The creator recommends using organic bouillon if possible; she notes that another type of bouillon can be used.)
1 verre Hot water (A small amount of hot water to thin the miso paste and bouillon; the glass volume is not specified.)
2 càs Heavy cream (The transcription indicates approximately two tablespoons and mentions Isigny cream; the description specifies heavy cream.)
Fresh chives (Snipped for garnish; quantity not specified.)
Parmesan (Grated or shaved for serving; quantity not specified. Mentioned only in the transcription.)

Steps

1
Slice the shallots and garlic. Slice the button mushrooms. Prepare the other mushrooms by leaving some in larger pieces and chopping the rest.
2
Melt a small piece of butter in a skillet. Sauté the first portion of the mushrooms until lightly caramelized, then remove them from the skillet and set aside.
3
In the same skillet, sauté the shallots for a long time. Add the garlic and continue cooking them together.
4
Cook the tagliatelle. The source does not specify the amount of water or cooking time; follow the package instructions.
5
While the pasta cooks, place the miso paste and bouillon cube in a bowl. Add a small amount of hot water and whisk until dissolved.
6
When the shallots and garlic have developed a nice color, pour the miso sauce into the skillet.
7
Add approximately 2 tbsp of heavy cream and stir to make a creamy sauce.
8
Add the remaining mushrooms to the skillet and cook them in the sauce. The transcription does not provide a precise cooking time.
9
Add the cooked tagliatelle to the sauce and toss to coat well.
10
Serve the pasta with freshly snipped chives, Parmesan, and the reserved browned mushrooms.

Notes

The quantities of the mushrooms, butter, and garnishes are not specified. The description gives 4 shallots and 2 garlic cloves, while the transcription indicates 5 to 6 shallots and 3 cloves; the transcription quantities were retained to follow the narrated steps. The exact cooking time and method for the pasta are not specified.