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Pates aux Cepes (Tagliatelle with Porcini Mushrooms and Creme Fraiche)
http://www.seriouseats.com/recipes/2012/03/pates-aux-cepes-tagliat...
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Ingredients
categorized
original
1 3/4 ounces dried porcini mushrooms
1 1/2 cups boiling water
5 1/4 ounces fresh baby button mushrooms, finely sliced
2 medium cloves garlic, thinly sliced
2 stems thyme, leaves only (about 1/2 teaspoon leaves)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound of fresh tagliatelle noodles
1/2 cup crème fraîche
Finely chopped parsley leaves and grated Parmigiano-Reggiano (for serving)
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Baby button mushrooms, fresh
(
5 1/4
ounces
)
Garlic
(
2
medium cloves
)
Porcini mushrooms, dried
(
1 3/4
ounces
)
Thyme, stems
(
2
)
Cooking & Baking
Kosher salt and freshly ground black pepper
(
1
)
Olive oil
(
2
tablespoons
)
Pasta & Grains
Tagliatelle noodles, fresh
(
1
pound
)
Drinks
Water
(
1 1/2
cups
)
Dairy
Creme fraiche
(
1/2
cup
)
Parsley leaves and grated parmigiano-reggiano
(
1
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
60.7
Rating
1-100
17
Tweets
21
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Shares
12
StumbleUpon
Views
627
PinterestPins
Recipe Stats
Published March 15, 2012 (11 months ago).
76 people saved this recipe.
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