TAGLIATELLE WITH MUSHROOMS

Exquisite and tasty recipe of tagliatelle with mushrooms

There are several recipes for preparing mushroom noodles, which can vary depending on the type of mushrooms you choose to use. Among the traditional preparations there are tagliatelle with fresh or dried porcini mushrooms (but also frozen), tagliatelle with fresh or canned champignon mushrooms and tagliatelle with nail mushrooms, which are also very good. But, in addition to the type of mushrooms, there is also another factor that is constituted by the seasoning, which can be the classic one based on cream, or the rosé one, in which cream is used, to which cherry tomatoes are added to make it pink. For a more sophisticated and elegant dish, perfect for a romantic evening, try the tagliatelle with mushrooms and truffles that you find below!

Sometimes it is preferred to prepare tagliatelle with mushrooms with a simple seasoning based on garlic, oil and chili, but in this case they must be expertly cooked, otherwise they can be too dry. In this case, it is good to stir the tagliatelle together with the sauce, and then mix them with a ladle of mushroom water, or with the pasta cooking water. Today we will start from the basic recipe to prepare tagliatelle with mushrooms, so that according to tastes other ingredients can be added, in which it is also possible to prepare them without cream, for those who do not like it.

Ingredients for 4 people:

250 gr of tagliatelle

350-400 gr of porcini mushrooms or mushrooms (fresh or frozen) or 40 gr of dried mushrooms

1 shallot

1 clove of garlic

4 tablespoons extra virgin olive oil

1 hot pepper, chopped, or freshly ground pepper

1 tablespoon chopped parsley

salt to taste

To make them with cherry tomatoes:

300 gr of cherry tomatoes or cherry tomatoes

To make them rosé: 

just add 4 chopped cherry tomatoes to the cream sauce.

How to cook tagliatelle with mushrooms

Wipe the mushrooms with a damp cloth or sheet of paper. (If you use porcini mushrooms, pass over it the appropriate toothbrush and proceed as usual). Remove the skin and part of the stem where the soil is present. If you use dry fugues, soak them and then cook them for about 10 minutes in a saucepan with water. Squeeze the mushrooms and store the cooking water properly filtered through a strainer. Chop the shallot and brown it in a pan with the oil and the clove of garlic (possibly add a chopped chili and a sprig of rosemary, to be removed after browning everything). Now it's time to add the mushrooms and brown them in a pan over high heat for about 5-6 minutes, to then blend them with white wine and let it evaporate. Salt regular.

Tagliatelle with mushrooms with cream or rosé

If we want to prepare the tagliatelle with mushrooms in white, just add to the sauce a ladle of mushroom cooking water, or a ladle of broth and cook for 3 minutes, without drying the sauce too much. If you want to prepare the pasta with mushrooms in the classic way, put the cream in a bowl and dissolve it with milk, adjusting everything with salt and pepper. Add this mixture to the mushroom dressing and cook for a few minutes. If you want to prepare pasta with mushrooms with cherry tomatoes, the latter should be cut into small pieces and added to the mushroom sauce after the wine has evaporated, to cook them for about 10 minutes and then add a ladle of water to adjust the consistency. Let's move on to cooking tagliatelle. Boil the tagliatelle and drain them al dente, add them to the mushroom sauce and let them stir and mix for about 2-3 minutes, adding the chopped parsley and, after mixing, serve the tagliatelle with mushrooms.

Gourmet variant of tagliatelle with porcini mushrooms

Autumn, you know, rhymes with fresh porcini mushrooms! but it is also a period of white truffles and, in this season, the main international fairs are held. Adoring the fresh truffle, when autumn arrives I can not prepare a nice plate of tagliatelle with porcini mushrooms and white truffle. This recipe in fact enhances the delicate flavor of porcini mushrooms, giving it the right flavor derived from the use of white truffles. The preparation is very similar to the previous one and even the ingredients, except for the truffle, are the same.

You will need:

250 gr of egg tagliatelle

2/3 fresh porcini mushrooms

1 white truffle

1 clove of garlic

2 teaspoons butter (maybe truffle butter)

parsley to taste

chili pepper to taste

Melt a teaspoon of butter in a pan, along with a clove of garlic and a little' chili. Meanwhile, in another pot, put on the water for the pasta. Salt the water abundantly and bring it to a boil. Keep an eye on the pan and, as soon as the garlic is fried, add the fresh porcini mushrooms and a little parsley. Leave the mushrooms to cook for 8/10 minutes, covering the pan with the lid. As soon as the cooking water is boiling, throw in the pasta.