Egg Tagliatelle with Mushrooms is an easy first course to prepare but has a unique taste. You can use your preferred mushrooms, from porcini, which give an unmistakable aroma, to champignons with a more delicate flavor. In this recipe, I used honey mushrooms, but I blanched them first to remove the bitter aftertaste.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4/5 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.5 cups All-purpose flour
- 3 Eggs
- 1 pinch Fine salt
- 0.5 cup Heavy cream
- 2 cloves Garlic
- to taste Olive oil
- to taste Parsley
- Ground black pepper (optional)
- to taste Grated Parmigiano Reggiano
- 14 oz Honey mushrooms
- 2 pinches Coarse salt
- to taste Fine salt
Preparation
Prepare the egg dough following the recipe you can find by clicking here, using 2.5 cups of all-purpose flour, 3 eggs, and a pinch of salt.
Now, prepare the tagliatelle by hand or using a pasta machine.
Clean the honey mushrooms with a cloth, removing all the soil, and trim the stems.
In a pot, put plenty of water, and when it boils, add salt and the mushroom caps.
Blanch for a few minutes (to remove the bitter taste).
Drain, let them cool, and slice them.
In a pan, put olive oil, garlic cloves, and add the mushrooms.
Sauté for about 15 minutes, adjusting the salt.
Add the cream and mix the ingredients.
Meanwhile, put plenty of water in a pot, as soon as it boils, add salt and the tagliatelle.
Cook them for about 3/4 minutes, drain them (reserving the cooking water) and put them directly in the pan with the mushrooms.
Sauté for a few minutes, adding cooking water as they dry up, sprinkle with chopped parsley and ground black pepper to taste.
If you like, sprinkle with Parmigiano.
Tips/Advice
Honey mushrooms must be boiled before consumption to remove the bitter aftertaste and to eliminate protein toxins called hemolysins, which make the mushroom toxic, as they can attack liver and kidney cells. Therefore, it is necessary to boil them at 212°F for at least 10/15 minutes, making sure to discard the cooking water.
It’s advisable to eat only the caps of honey mushrooms and discard the stems.
If you enjoyed Egg Tagliatelle with Mushrooms, try other recipes with mushrooms:
Collection: Recipes with mushrooms
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