Tagliatelle With Mushrooms, Green Onions And Kaymak

• 200 grams Mushrooms (portobello or any type of cultivated mushrooms with a mild aroma)
• 1/2 cup kaymak/other cream
• 500 grams tagliatelle
• 5 sprigs green onions
• 3 cloves garlic
• 1 onion
• 1 pinch nutmeg
• 1 pinch freshly ground black pepper
• 10 sprigs parsley
• olive oil
• 80 grams mozarella balls/other cheese (optional)

1. Chop the mushrooms in big pieces, dividing them to four or five. Chop the onions, green onions, garlic and parsley finely.
2. Heat up olive oil in a pan and put in the onion and garlic. Cook them until they lose their firmness, for about a minute, stirring occasionally.
3. Add the green onions and parsley. Add salt, black pepper and nutmeg. It's best if the nutmeg is freshly grated and the pepper is freshly ground. Stir well.
4. Wait for around a minute and pour in the kaymak/cream. Turn off the heat once it starts coming to a boil. Pour the sauce in a wide, deep-ish serving plate when it cools down.
5. Cook the pasta al dente. (I cooked it for slightly more than 7 minutes, but it may vary). Strain and put in serving bowl, add the cheese if you're using it and mix well, then serve. I used small mozarella balls but parmesan or another cheese would also do well.

mushrooms, cream, green onions, garlic, onion, nutmeg, freshly ground black pepper, parsley, olive oil, mozarella

Taken from food52.com/recipes/31414-tagliatelle-with-mushrooms-green-onions-and-kaymak (may not work)