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.
Tagliatelle and mushrooms
Tagliatelle and mushroooms is a typical autumn dish, simple but very tasty.
Chef Danilo Angè
Difficulty: medium
Method: 20
Cooking: 20
Chef Danilo Angè
Difficulty: medium
Method: 20
Cooking: 20
Method
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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
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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
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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
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04 / Serving
Arrange the pasta on serving plates
Sprinkle some fresh chopped parsley
Wine pairing
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.
