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Pates Aux Cepes (Tagliatelle With Porcini Mushrooms And Creme Fraiche)

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Pates Aux Cepes (Tagliatelle With Porcini Mushrooms And Creme Fraiche)

Ingredients

  • 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)
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Published 2014-09-09 12:23:11 (2 years ago).

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