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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.

A large white bowl of tagliatelle with mushrooms with a glass of wine and Parmesan cheese

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.

A forkful of pasta with mushrooms

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.

A closeup of the meaty mushrooms on top of fresh tagliatelle

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.  

Mounds of homemade tagliatelle pasta on a cutting board

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!

Yield: 4 servings

Tagliatelle with Mushrooms (Tagliatelle ai Funghi)

Fresh tagliatelle topped with mushrooms cooked in wine

Meaty mushrooms are sautéed  with shallots, wine and parsley and served with homemade tagliatelle pasta.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
  4. 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.
  5. Add 4 turns of freshly ground black pepper and a small pinch of salt.
  6. Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
  7. Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
  8. 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.
  9. 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.
  10. Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.

Notes

* If you don't want to use wine, you could substitute vegetable stock, or more mushroom stock.

Nutrition Information

Yield

4

Serving Size

4 ounces
Amount Per Serving Calories 153Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 64mgCarbohydrates 21gFiber 1gSugar 1gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Italian / Category: Dinner Ideas

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