TOMAMI & VEGAMI CHRISTMAS MENU MAIN

Vegami

vegetarian

main course

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 400 g tagliatelle • 500 g mixed mushrooms (oyster mushrooms, mushrooms) • 1 small radicchio • 1 shallot, finely diced • 1 clove of garlic, finely diced • 2 tablespoons rapeseed oil • 200 ml cream • Vegami • Pepper

INSTRUCTIONS

Cook the tagliatelle in salt water until al dente. Clean, halve, quarter or slice the mushrooms. Peel the shallot and garlic and chop finely. Wash the radicchio and cut into strips. Sear the mushrooms briefly in hot oil, add the shallot, garlic and radicchio and sauté briefly. Add the cream and a strong shot of Vegami and leave for 1-2 minutes. Mix with the tagliatelle and season with pepper to taste.