Tagliatelle with fresh and dried mushrooms.
Traditional and Thermomix recipe. Classic Italian dish, easy to make and economical, you can choose whether to make the tagliatelle by hand or buy them ready-made.
Additionally, I will use fresh mushrooms, but I will also provide instructions for using dried ones.
For this recipe, I used egg-free tagliatelle, but you can also opt for egg tagliatelle, depending on your taste. So, let’s get to work.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Slow fire, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 524.29 (Kcal)
- Carbohydrates 80.95 (g) of which sugars 4.84 (g)
- Proteins 17.66 (g)
- Fat 15.30 (g) of which saturated 9.41 (g)of which unsaturated 4.86 (g)
- Fibers 4.58 (g)
- Sodium 392.00 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Tagliatelle with fresh and dried mushrooms
- 14 oz tagliatelle (homemade fresh or 10.5 oz dried)
- 14 oz mushrooms (fresh or 3.5 oz dried)
- 2 cloves garlic
- 3 tbsp butter
- 1 bunch parsley
- 1.25 cups vegetable broth (or with cube)
- to taste salt
- to taste pepper
- 1.5 oz grated parmesan
Tagliatelle with fresh and dried mushrooms
Tools
What we need
- 1 Pan
- 1 Pot
- 1 Colander
- 1 Board
- 1 Rolling pin
- 1 Pasta cutter
Steps
Tagliatelle with fresh and dried mushrooms
If you are using dried mushrooms, this is the moment to soak them in warm water and leave them there for 30 minutes, then squeeze them, without discarding the water, which you can use to make the vegetable broth.
Make the broth with 1.25 cups water and 1 teaspoon of vegetable cube, I make it at home click here
Chop 1 garlic clove very finely, and also chop some parsley.
If instead, you are using fresh mushrooms, clean them of dirt and impurities with a damp cloth, cut off the bottom part, and then slice them into pieces.
In a pan, sauté the garlic with the onion, when golden, add the mushrooms and the broth, and let cook for 10 minutes uncovered.
In the meantime, you can put the water for the pasta.
After the 10 minutes, turn off the heat, and take 1/4 of the sauce with the mushrooms and blend it with a blender,
then add the mixture to the pan, along with the sliced mushrooms, and adjust with salt and pepper.
Drain the tagliatelle al dente and transfer them to the pan, sprinkle with a handful of Parmesan, a chopped parsley, and ground pepper. Mix well and serve.
Here are the tagliatelle with fresh or dried mushrooms ready.
If you are using dried mushrooms, this is the moment to soak them in warm water and leave them there for 30 minutes, then squeeze them, without discarding the water, which you can use to make the vegetable broth.
Make the broth with 1.25 cups water and 1 teaspoon of vegetable cube. If instead you are using fresh mushrooms, clean them of dirt and impurities with a damp cloth, cut off the bottom part, then slice them into pieces.
Put the washed and dried parsley in the bowl, and chop for 10 sec at speed 7. Gather with the spatula, and set aside in a small bowl.
Without washing the bowl, put the garlic in and chop, 15 sec at speed 7. Gather with the spatula, and add the butter. Sauté for 3 min at 230°F speed 1. Add the vegetable broth and mushrooms, and cook without measuring cup 10 min, reverse at 212°F speed spoon with the basket instead of the measuring cup.
At the end of cooking, take 3/4 of the sauce and put it in a pan and blend the rest for 20 sec at speed 6. Then add everything to the pan and adjust with salt and pepper.
Cook the tagliatelle and drain al dente, transfer them to the pan, sprinkle with a handful of Parmesan, chopped parsley, and ground pepper. Mix well and serve.
With the help of our friend Bimby, we made Tagliatelle with fresh and dried mushrooms.
Tagliatelle with fresh and dried mushrooms. The sauce can be stored in the fridge for up to 3 days and in the freezer for up to 3 months.
FAQ (Questions and Answers)
Tagliatelle with fresh and dried mushrooms
Can I use other types of pasta with this recipe?
Yes, certainly
