Tagliatelle with porcini mushrooms (or mixed mushrooms)
Tagliatelle with mushrooms is a typical first course of the autumn period, based on a few quality ingredients: fresh tagliatelle or pappardelle seasoned with a porcini mushroom sauce or mixed mushrooms! A simple but super tasty goodness! Today I give you my perfect recipe, to prepare at home a dish of Tagliatelle with porcini mushrooms creamy and delicious as at the restaurant in a few moves and ready in half an hour! And all the tricks if you want to cook tagliatelle with mushrooms that you have available: mixed, champignon, for an equally special result!
Like any traditional recipe there are different versions; there are those who prepare them with fresh pasta, others with dry pasta; There are versions with cream, some with the addition of béchamel. What I give you today is the classic basic recipe of Tagliatelle with mushrooms that I learned during a cooking class! It is an easy and fast preparation! Simply sauté the porcini mushrooms or mixed mushrooms you have chosen for a few minutes it creates a creamy and delicious condiment without cream! Perfect for wrapping tagliatelle, pappardelle or pasta you have chosen! The result is what you see: homemade tagliatelle with mushrooms, like in a restaurant! Seeing is believing!
INGREDIENTSQuantity for 4 people
320 gr of fresh tagliatelle or papparadelle (2 doses of homemade tagliatelle)450 gr of porcini mushrooms (or mixed or those you prefer)200 ml of vegetable broth2 cloves of garlicextra virgin olive oilfresh parsleysaltblack pepper
PROCEDURE
How to make Tagliatelle with mushrooms
Clean the mushrooms, without rinsing them under water, but removing the earth by rubbing with a damp cloth. In the case of porcini mushrooms, clean with a rag, remove a little bit of bark from the stem and take away the final piece of earth. Slice the mushrooms. Place in a pan with the peeled and lightly crushed garlic, 3 tablespoons of extra virgin olive oil and sauté them with finely chopped parsley for 3 maximum 5 minutes. The time varies depending on the size or type. Mushrooms must be fleshy and intact.Take half of the mushrooms, place in a jug with a few tablespoons of vegetable broth and blend by immersion. If necessary, add a little more broth to obtain a velvety cream. At this point the mushroom sauce is ready. Cook the pasta al dente, drain it without breaking it and place it directly in a pan, where you have previously placed the mushroom cream, diluted with a couple of tablespoons of broth on low heat. Sauté the tagliatelle with mushrooms over low heat, mixing the cream with the pasta without breaking it, twirling the pan. If necessary, add a couple of tablespoons of broth. At the end of cooking, add the whole mushrooms and a handful of chopped parsley. Serve hot, with a sprinkling of fresh parsley or ground black pepper! Here are the Tagliatelle with mushrooms!
Creamy and delicious!
Tagliatelle with mushrooms is a typical first course of the autumn period, based on a few quality ingredients: fresh tagliatelle or pappardelle seasoned with a porcini mushroom sauce or mixed mushrooms! A simple but super tasty goodness! Today I give you my perfect recipe, to prepare at home a dish of Tagliatelle with porcini mushrooms creamy and delicious as at the restaurant in a few moves and ready in half an hour! And all the tricks if you want to cook tagliatelle with mushrooms that you have available: mixed, champignon, for an equally special result!
Like any traditional recipe there are different versions; there are those who prepare them with fresh pasta, others with dry pasta; There are versions with cream, some with the addition of béchamel. What I give you today is the classic basic recipe of Tagliatelle with mushrooms that I learned during a cooking class! It is an easy and fast preparation! Simply sauté the porcini mushrooms or mixed mushrooms you have chosen for a few minutes it creates a creamy and delicious condiment without cream! Perfect for wrapping tagliatelle, pappardelle or pasta you have chosen! The result is what you see: homemade tagliatelle with mushrooms, like in a restaurant! Seeing is believing!
INGREDIENTS
Quantity for 4 people
320 gr of fresh tagliatelle or papparadelle (2 doses of homemade tagliatelle)
450 gr of porcini mushrooms (or mixed or those you prefer)
200 ml of vegetable broth
2 cloves of garlic
extra virgin olive oil
fresh parsley
salt
black pepper
PROCEDURE
How to make Tagliatelle with mushrooms
Clean the mushrooms, without rinsing them under water, but removing the earth by rubbing with a damp cloth. In the case of porcini mushrooms, clean with a rag, remove a little bit of bark from the stem and take away the final piece of earth. Slice the mushrooms. Place in a pan with the peeled and lightly crushed garlic, 3 tablespoons of extra virgin olive oil and sauté them with finely chopped parsley for 3 maximum 5 minutes. The time varies depending on the size or type. Mushrooms must be fleshy and intact.
Take half of the mushrooms, place in a jug with a few tablespoons of vegetable broth and blend by immersion. If necessary, add a little more broth to obtain a velvety cream. At this point the mushroom sauce is ready. Cook the pasta al dente, drain it without breaking it and place it directly in a pan, where you have previously placed the mushroom cream, diluted with a couple of tablespoons of broth on low heat. Sauté the tagliatelle with mushrooms over low heat, mixing the cream with the pasta without breaking it, twirling the pan. If necessary, add a couple of tablespoons of broth. At the end of cooking, add the whole mushrooms and a handful of chopped parsley. Serve hot, with a sprinkling of fresh parsley or ground black pepper! Here are the Tagliatelle with mushrooms!
Creamy and delicious!
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