Tagliolini with Wild Mushrooms and Taleggio
This one brings me back to my Umbrian vacation. I had some taleggio I got 2 days before from Salumeria Roscioli in Rome, mushrooms and dry pasta. I wanted to make something quick and simple. What came out was a heavenly surprise.
½ lbs tagliolini
2 tablespoons olive oil
Wild mushrooms
1 tablespoons minced garlic
½ shallot, halved
½ cup heavy cream
1 spring fresh thyme
Basil and parsley to garnish
For the full recipe please download MAZA Cooking Journals from the iTunes Store.
