Tagliatelle with gorgonzola, pan-fried mushrooms and walnuts
- 500g de tagliatelles
- 100g de lentins de chêne ou shiitakes
- 100g de pleurotes
- 100g de champignons de Paris
- 80g de Gorgonzola
- 40g de cerneaux de noix Daco Bello
- 20cl de crème liquide entière
- 1 gousse d'ail
- 1 échalote
- 1/2 botte de persil plat
- Huile d'olive
- Poivre
- Gros sel
- Sel fin
Peel the button mushrooms, then cut them into quarters as well as the oak lentins.
Remove leaves from the oyster mushrooms.
Peel, degerm and chop the garlic.
Peel and chop the shallot.
Chop the flat-leaf parsley.
Crush the nuts .
In a hot pan with a drizzle of olive oil, sauté the mushrooms for 5 minutes, then season them and add the garlic and shallot.
When cooked, add the flat-leaf parsley, season the mushrooms and remove them.
In the same pan, melt the gorgonzola, add the cream and cook for 1 minute.
In a large saucepan, boil 5 liters of salted water with coarse salt, then cook the tagliatelle for 4 minutes.
Then delicately mix the tagliatelle with the sauce to finish cooking and sprinkle with walnut kernels.
Arrange the tagliatelle in deep plates and decorate with sprigs of flat-leaf parsley.
