The renovation of the Farmers’ Market is finally complete! Such a relief for me and my coffee buddies because that means that the market door is again just a few feet from our table 🙂 The temporary market, located on the promenade, wasn’t far but there was no cafe near by and it meant we had to “vary our route.” But everything is fine now.
The market looks pretty good and there is a new, fresh pasta stall also. This is good and bad. Bad because I just bought a new, shiny, fresh pasta machine that just might continue to gather despondency and dust on the top shelf. I chose the tagliatelle.
Very nice, very brown mushrooms at the mushroom and aromatic stall. I wanted mushrooms with pasta but didn’t want a heavy cream sauce that would cover the flavor of the mushrooms. I think I worked it out.
Yes, the pasta can be a stand alone dish, but I made some oven chicken in case a carnivorous, hungry, old French guy stopped by, which he did 🙂
Fresh Tagliatelle with Mushroom Sauce
2 tbsp butter
1 tbsp olive oil
2 shallots, thinly sliced
1 large garlic clove, chopped
1 lb mushrooms, sliced
2 oz white wine
4 oz cream
2 tbsp chopped parsley
Hot, cooked fresh tagliatelle
Melt the butter in the olive oil, add the shallots and garlic, then saute until soft. Add the mushrooms and continue to saute until the mushrooms are slightly brown and begin to release some of the their liquid.
Add the white wine and simmer until all liquid is reduced by half, then add the cream and continue to simmer for about 5 minutes.
Toss the pasta, parsley and sauce together and serve immediately.