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Tagliatelle and mushrooms

Tagliatelle and mushroooms is a typical autumn dish, simple but very tasty.

Chef Danilo Angè

Difficulty: medium

Method: 20'

Cooking: 20'

Difficulty: medium

Method: 20'

Cooking: 20'

Chef Danilo Angè

Difficulty: medium

Method: 20'

Cooking: 20'

Difficulty: medium

Method: 20'

Cooking: 20'

Basic preparations

Fresh egg pasta – basic dough

Method

  1. 01 / Prepare the mushrooms

    Soak the dried mushrooms to rehydrate them

    Once soft, drain them and chop them

    Clean the fresh mushrooms and wash them quickly

    Cut them into thin slices

  2. 02 / Cook the mushrooms

    Fry the unpeeled garlic with the extra virgin olive oil

    Add the dried mushrooms

    Let them cook for 5 minutes

    Remove the garlic

    Add the sliced fresh mushrooms

    Cook on a low heat for about 10 minutes

    Adjust the flavour by adding salt and pepper

    Chop the parsley

  3. 03 / Cook the pasta

    Cook the pasta in boiling salted water for about 3 minutes

    Tritate nel frattempo il prezzemolo

    Use a strainer to move the pasta from the cooking pot to the pan with the mushrooms

    Allow the pasta to flavour for one minute

  4. 04 / Serving

    Arrange the pasta on serving plates

    Sprinkle some fresh chopped parsley

Wine pairing

You can pair tagliatelle with mushrooms with a not too structured red wine, like Grignolino or a Pinot nero of the Oltrepò Pavese.

Instead, if you prefer a white wine, choose a fresh and delicate one like a Sauvignon from Friuli.

Basic preparations

Fresh egg pasta – basic dough

Fresh pasta can be prepared in advance and even frozen.

If frozen, use it by dipping the pasta straight from the freezer into boiling water.

Do not let the mushroom sauce dry, cook it over a low heat.

The taste of the garlic should not cover that of the mushrooms:

Only use one clove.

Do not peel it.

Do not let it burn and remove it before adding the fresh mushrooms.

Do not overcook the pasta: especially fresh pasta only needs from 3 to 4 minutes to cook depending on its thickness!

For a creamy sauce, do not drain the pasta completely from the cooking water using the colander; by using the strainer as indicated you will move the right amount of water to the sauce.

If buying fresh mushrooms store them whole and unwashed in a paper food bag for no longer than a week.

If some tagliatelle with mushrooms is leftover and you would like to reuse it, a quick and tasty way is to make a pasta omelette, even the day after: just add an egg for each portion of pasta, mix well in a bowl adding. If you like, add some Parmesan cheese and cook in a pan over medium heat until a golden crust is formed on the bottom. Turn the omelette over and continue cooking. In Italy this is a typical dish to make with leftovers and take on a picnic.

You can use the fresh mushrooms you like best and that are easy to find.

Dried mushrooms give the sauce a stronger flavour.

Fresh egg pasta has a more pleasant taste and helps obtain a creamy sauce. But you can replace it with dried pasta if you wish.

Ingredients for 4 people

320 g egg tagliatelle

300 g fresh mushrooms

10 g of dry porcini

1 clove of garlic

A bunch of parsley

Grated Parmesan cheese

Extra virgin olive oil

Salt and pepper

Wine pairing

You can pair tagliatelle with mushrooms with a not too structured red wine, like Grignolino or a Pinot nero of the Oltrepò Pavese.

Instead, if you prefer a white wine, choose a fresh and delicate one like a Sauvignon from Friuli.

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