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 fresh, homemade tagliatelle (see below). 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!