Saffron Mushroom Sauce with Pasta

Have fun preparing this mushroom dish!

Peel and chop the shallots and garlic. Clean mushrooms, quarter, halve or whole according to size. Rinse and finely chop the parsley.

Soak the saffron threads in the vegetable soup.

Heat the oil in a frying pan and sauté the shallots and mushrooms, adding a little more oil if necessary. Finally, add the garlic, deglaze with the saffron clear soup and simmer over medium heat. Stir in half of the parsley, add the sour cream or crème fraiche and cook briefly.

Now season with salt, pepper and cayenne, maybe a little sugar.

Serve the tagliatelle cooked “al dente” with the mushrooms and sprinkle with coarsely ground pepper and the remaining parsley.

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