Tagliatelle with Mushrooms (Tagliatelle ai Funghi)
Tagliatelle with Mushrooms (Tagliatelle ai Funghi) is a simple and delicious pasta meal. Meaty mushrooms are sautéed with shallots, wine and parsley and served with homemade tagliatelle pasta.
It’s all about ease with this vegetarian, 30 minute pasta dish. If you like to follow the concept of going meat free once or twice a week, this is the best dish because you still get a meaty bite from the mushrooms.
If you like mushrooms this is the perfect dish for you. The softness of the fresh pasta paired with the meatiness of the mushrooms and a touch of wine.
This tagliatelle with mushrooms is a great, quick dish to make on a busy weeknight. If you’re serving to kids, you can substitute the wine with vegetable stock.
For extra mushroom flavor, dried porcini mushrooms are reconstituted in hot water that also creates a delicious broth that is added to the cooked mushrooms.
My new favorite thing is homemade fresh pasta. For this recipe I used tagliatelle. Once you make it, you’ll never buy dry packaged package again. Unless you can find fresh pasta, then go for it.
I like to make a big batch and it keeps so well in the freezer, you can cook it right from frozen and it only takes about 3 minutes to cook.
If you’ve made this Tagliatelle with Mushrooms (Tagliatelle ai Funghi) or any other recipe leave a comment below. I love to hear from my readers!
- 1 ounce (28 grams) dried porcini mushrooms
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 pound (453 grams) porcini mushrooms, cleaned and sliced
- Freshly ground black pepper
- Pinch of salt
- 1/2 cup (118 ml) dry white wine * see note
- 1 pound (453 grams) fresh tagliatelle or pasta of your choice
- Fresh parsley, chopped
- 1 tablespoon Parmesan cheese, plus more for garnish, freshly grated
- Add dried mushrooms and 1 cup water and bring to a boil. Turn of the heat and allow the mushrooms to soak for 5 minutes.
- Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. Save the liquid (this is now the stock) and the mushrooms and set aside.
- In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
- Add the sliced porcini mushrooms and cook until browned. You may find that the mushrooms absorb the oil, if this is the case add another tablespoon.
- Add 4 turns of freshly ground black pepper and a small pinch of salt.
- Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
- Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
- Add, 1/2 cup of the mushroom liquid from steps 1-3 and the reconstituted (dried) mushrooms. Increase the heat to high and simmer until reduced slightly.
- Bring a large pot of water to a boil and into boiling water and cook. 2-3 minutes for fresh pasta or according to the package directions for dried.
- Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.
* If you don't want to use wine, you could substitute vegetable stock, or more mushroom stock.
Serving Size4 ounces
Amount Per Serving Calories 301Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 39mgSodium 71mgCarbohydrates 47gFiber 4gSugar 4gProtein 11g