Recipe: Tagliatelle with Wild Mushrooms (video)

A great fall or winter recipe for wild mushrooms in a savory beef sauce over wide, tagliatelle noodles. Earthy mushrooms sautéed in olive oil form the foundation of this delicious vegetarian dish. Fresh thyme or rosemary, a hint of garlic and fresh shallots add just the right touch. Add a salad and dinner is done!

Pasta 101 CookbookThis recipe is featured in the cookbook, "Pasta 101 - 12 Easy Pasta Recipes You Can Make in Under 30 Minutes"

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Recipe: Tagliatelle with Wild Mushrooms (video)

Recipe: Tagliatelle with Wild Mushrooms (video)

Ingredients

  • 1 lb. of fresh tagliatelle pasta or similar wide noodle
  • 2-3 tablespoons of olive oil plus a drizzle for the finishing touch
  • 2 cups of a mix of wild mushrooms and/or button mushrooms, cleaned and cut up
  • a small shallot, minced
  • a clove of garlic, minced
  • 1 teaspoon fresh thyme and/or rosemary
  • 1 teaspoon of all-purpose flour
  • 1 cup of beef stock (or chicken stock)
  • a pat of butter
  • salt & pepper
  • 1/4 cup of fresh flat-leaf Italian parsley, cleaned and rough chopped
  • Parmesan cheese for thickening the sauce and for garnish

Instructions

  1. While the pasta water is heating...put a medium saucepan on medium-high heat and add the olive oil.
  2. Add the mushrooms and sauté gently until they are a nice, rich brown.
  3. Add the minced shallot and garlic and cook for one minute until fragrant.
  4. Add fresh thyme and/or rosemary.
  5. Add a teaspoon of flour and a tiny amount of olive oil and stir together to create a roux. Stir well and cook for a minute or two to get rid of the floury taste.
  6. Add the stock and stir together. Cook together for a few minute to reduce and thicken the sauce.
  7. Add 2 tablespoons of grated Parmesan cheese to help thicken the sauce.
  8. Cook the pasta until just al dente, reserving a half cup of pasta water for later.
  9. Add the fresh-cooked pasta to the sauce and toss to combine. Add a splash of pasta water to create a velvety, smooth sauce. Season to taste.
  10. Melt in a pat of butter for a lovely sheen. Garnish with a handful of fresh parsley and generously grate more Parmesan cheese over the top. Serve immediately.
http://www.MyFavoritePastaRecipes.com/articles/pasta-recipes/olive-oil-based-recipes/recipe-tagliatelle-wild-mushrooms-video/

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