ROES CHARDONNAY 2017 - OINOTROPAI WINERY

• ½ kg of fresh mushrooms
• 1 clove of garlic chopped
• 1 tbsp. of lemon juice
• 3 tbsps. of olive oil
• 1 tsp. of salt
• freshly ground pepper
• 1 tbsp. of chopped parsley
• 1/2 kg tagliatelle pasta
• 1 glass of white wine
• 1/4 cup of cream
• 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.