Tagliatelle with mushrooms is a classic of our cuisine. A tasty and easy-to-make first course. I make them often (not just in autumn) since my recipe uses dried and frozen mushrooms. This results in a dish that is significantly faster to prepare. Not to mention the fact that, having all the necessary ingredients at home, it’s a pasta dish that saves me when I don’t know what to bring to the table. Here’s my quick recipe.
Other recipes with tagliatelle:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for tagliatelle with mushrooms
The pre-prepared mix for soffritto is perfect for the quick version of these tagliatelle with mushrooms because it significantly reduces preparation time. If you prefer, you can use fresh vegetables (celery, carrot, and onion) finely chopped.
I took the package of mushrooms out of the freezer and left it to thaw in the refrigerator so I could cut them without difficulty. It is not necessary for them to thaw completely.
- 8.8 oz egg tagliatelle
- 1 lb mixed mushrooms (frozen)
- 0.7 oz dried mushrooms
- 2.8 oz soffritto mix
- 1 leaf bay leaf
- 2.8 oz tomato puree
- 2 tbsps milk
- 1.8 oz robiola cheese
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Small Bowl
- 1 Pan
- Mezzaluna
- 1 Pot
Preparation of tagliatelle with mushrooms
Soak the dried mushrooms in warm water for about ten minutes.
Once softened, drain them, quickly rinse under running water, and chop them coarsely with a mezzaluna.
Coarsely chop the nearly thawed mushrooms as well.
In a wide pan, heat a few tablespoons of oil before adding the soffritto mix.
Let it sizzle for a moment, then add the chopped dried mushrooms.
Sauté for a minute then add the thawed mushrooms.
Then add the tomato puree, bay leaf, a couple of generous pinches of salt, and a hearty grind of black pepper. Stir and let cook on medium-low heat for about ten minutes. Add a couple of tablespoons of the tagliatelle cooking water if the sauce dries out too much.
In a small bowl, dissolve the robiola in the warm milk. Alternatively, you can use a few tablespoons of fresh liquid cream.
Pour the obtained mixture into the sauce and stir. Adjust salt if necessary.
Meanwhile, cook the tagliatelle in plenty of salted boiling water; drain them al dente, but without draining too much and transfer them directly to the pan with the sauce. Let them absorb the flavors, stirring for a few moments on the stove, then turn off and garnish with fresh parsley.
Serve the tagliatelle with mushrooms on individual plates and serve them immediately, piping hot. Enjoy! Paola
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