Pasta & Rice
Tagliatelle with mushrooms and sausage
Crumbled sausage, king oysters in strips, a ladle of stock. No cream.
Time25 min
Servings4 people
DifficultyEasy
Ingredients
400 g tagliatelle
300 g sausage
400 g king oyster mushrooms
1/2 glass of white wine
1 sprig of rosemary
Parmesan, oil, pepper
Method
1
Remove the sausage casing and crumble it into a dry pan: it releases its fat in 5 minutes.
2
Add the rosemary and the mushrooms in strips, raise the heat and brown for 8 minutes.
3
Deglaze with the wine and let it evaporate.
4
Cook the tagliatelle, drain al dente and toss in the sauce with a little pasta water.
5
Parmesan off the heat, black pepper, remove the rosemary before serving.
Tip
If the sausage is very fatty, remove a spoonful of fat before adding the mushrooms.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
