Garlic and mushroom tagliatelle
I've just made garlic, mushroom, pea and ham creamy tagliatelle. It was very nice but just wondering if anyone has any advice to improve the recipe please as it tasted too 'yoghurty' if that makes sense?!
For the sauce I mixed fromage frais with one egg and about 100 g of garlic and herb soft cheese. I mixed it in to all the ingredients to heat up.
Any advice on how to improve the sauce would be much appreciated! Thanks :-)
Re: Garlic and mushroom tagliatelle
You could try quark instead of yogurt? Or maybe more egg? I made a gorgeous carbornara a few days ago using quark and egg :) xx
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