Tagliatelle with burrata, fennel and shimeji mushrooms

Serves 4
Preparation time: 30 minutes
  • 300g tagliatelle
  • 2 balls of burrata cheese
  • 1 bulb fennel
  • 150g Shimeji mushrooms
  • 1 lemon
  • 250ml cream (20%)
  • Olive oil
  • Salt and pepper to taste
  • Fresh parsley
  • Fresh dill
  • Bring a large pan of salted water to the boil. Add the pasta and cook it according to the instructions on the packet.
  • Dice the fennel. Brush the mushrooms clean.
  • Heat the olive oil in a pan. Fry the fennel and the mushrooms. Add the cream, deglaze the pan and briefly allow it to simmer. Add the salt and pepper. Add the zest of lemon.
  • Finely chop the dill and parsley.
  • Pour the sauce over the pasta and mix well. Put out onto the plates.
  • Top each plate with half a ball of burrata, then garnish with a slice of lemon, and the dill and parsley.