5 from 155 votes
Tagliatelle with porcini mushrooms
Tagliatelle with porcini mushrooms is a pasta dish featuring fresh or dried porcini mushrooms sautéed with garlic, olive oil, white wine, and fresh herbs like nepitella or thyme. The sauce is finished with butter, and optionally cheese, tossed with al dente tagliatelle pasta. The mushrooms add a rich umami flavor, and the fresh herbs offer a hint of aromatic brightness. This dish showcases deep earthy mushroom taste paired with tender pasta strands that soak up the buttery sauce.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
Calories:
603 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 603
% 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.