Tagliatelle with herb mushrooms and quail beans

P ilze in spring? Does not that fit into autumn? On the contrary: With many green herbs and young garlic you have a very light and fresh appearance on golden yellow tagliatelle. In addition a few quail beans with their delicate, slightly nutty flavor ... delicious!

Did you know that mushrooms are neither part of the plants nor of the animals, but represent their own third and ancient life form? After all, they have been on our planet for over 1200 million years in impressive variety.

When they first came to me with their delicate umbrellas, the fine lamellas, snow-white stems and brown shades, I first noticed them consciously How beautiful and idiosyncratic Plize really is. And if only a fraction of the 100,000 currently known fungal species are edible, there are plenty of delicacies to enjoy ...

And here comes the recipe for tagliatelle with herb mushrooms and quail beans (4 servings)

2 red onions pel and cut into fine rings. Halve 1 tuber of young garlic . Clean 400g of mushy plice (for example, pink mushrooms, shiitaki, herb patties) and cut into pieces and slices. Heat 2 tablespoons of olive oil in a pan and sauté onions, garlic and 1 sprig of rosemary . Turn up the heat and fry the plice for 4 minutes, stirring. Then deglaze with 1 glass of white wine . When the wine is overcooked, reduce the heat, add 1 cup of cream and with salt , pepper , 1 pinch of chilli flakes up 1/4 teaspoons of very fine lemon zest . Pour 1 can of quail beans (for example from the Turkish grocery store) into a sieve, rinse under clean water, drain well and add to the mushroom sauce. Let it simmer for a few minutes.

600 g wide tagliatelle (preferably with egg portion) cook until crisp in salted water as per package instructions.

3 large handfuls of mixed Wash fresh herbs (parsley, chervil and chives), shake dry and chop. Fish the rosemary and garlic bulb from the sauce and stir in the herbs. If necessary, briefly heat the sauce again and season with salt and pepper before serving.

Mix the decoupled tagliatelle with the sauce and serve immediately. At the Parmesan table, rub finely over it.

Tip: The sauce becomes particularly aromatic, when added together with the cream 1-2 teaspoon truffle oil .