Tagliatelle with porcini mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
603 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Tagliatelle with porcini mushrooms
Description
The Tagliatelle with porcini mushrooms recipe highlights fresh or dried porcini combined with cremini mushrooms. The mushrooms are cleaned without rinsing to retain flavor and gently sautéed with garlic and olive oil until browned. White wine deglazes the pan, cooking off the alcohol and concentrating the mushroom essence. Fresh herbs such as nepitella or thyme bring subtle herbal notes. Butter is added to finish the sauce, enriching and smoothing the texture before combining with pasta cooked in salted water.
The wide, flat shape of tagliatelle is ideal as it absorbs the mushroom sauce well, but alternatives like pappardelle or fettuccine can also be used. The dish balances rich, meaty mushroom flavors with the soft pasta, accented by aromatic herbs and a touch of Parmigiano Reggiano or vegetarian parmesan, depending on dietary preference.
This dish can be served as a main course or alongside lighter salads, suitable for mushroom lovers seeking a hearty pasta meal. The recipe notes suggest adding peas for extra color and sweetness, and provide guidance on soaking dried porcini before cooking for optimal flavor and texture.
Practical tips include using a mix of dried and fresh mushrooms to balance cost and texture, and reserving pasta cooking water to adjust sauce consistency. Using a vegetarian parmesan or omitting cheese accommodates dietary restrictions.
Ingredients
- 400 g tagliatelle (14oz) fresh or dried
- 500 g porcini mushroom or 250 g porcini and 250 g cremini. See recipe notes about using dried porcini, fresh or frozen, 17oz
- ½ white wine glass
- 3-4 nepitella small leafed wild mint sprigs or thyme or parsley, fresh
- 2-3 tablespoon extra virgin olive oil
- 2 garlic peeled, cloves
- 2 tablespoon butter unsalted
- salt to taste and salt for pasta cooking water
- black pepper to taste and salt for pasta cooking water
- parmigiano reggiano grated or vegetarian parmesan (optional)
Instructions
- Put water on to boil for the pasta. Add salt once it starts to boil.
- Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
- Cut the mushrooms into pieces
- Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
- Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little
- Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
- Reduce the heat and add salt and pepper.
- Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
- Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
- Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
- Serve immediately with grated parmigiano or vegetarian parmesan as required.
Notes
- Clean fresh mushrooms gently without rinsing to preserve flavor and texture.
- Consider blending dried porcini with fresh cremini mushrooms to balance taste and texture.
- Soak dried porcini in warm water for at least 30 minutes before cooking; use some soaking liquid in the sauce for added flavor.
- Use vegetarian parmesan cheese or omit cheese for a vegetarian version.
- Reserve some pasta cooking water to adjust the sauce consistency if needed.
- Peas can be added after the wine step for a sweeter contrast and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 78g | 26% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 99mg | 33% |
| Sodium | 33mg | 1% |
| Potassium | 716mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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