The tagliatelle with porcini mushrooms is a quick and tasty dish, this recipe allows you to make even a simple dish like butter tagliatelle delicious and unique by adding the unique and sought-after taste of porcini mushrooms.
If you like porcini mushrooms, don’t forget to read the recipe:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Minute
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 287.62 (Kcal)
- Carbohydrates 29.16 (g) of which sugars 1.68 (g)
- Proteins 9.29 (g)
- Fat 14.06 (g) of which saturated 8.30 (g)of which unsaturated 4.83 (g)
- Fibers 4.28 (g)
- Sodium 456.30 (mg)
Indicative values for a portion of 200 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 for 2 people
- 6.35 oz pasta (homemade)
- 2 tbsp butter
- 7 oz porcini mushrooms
- to taste pepper
- to taste salt
- to taste parsley
Tools
- 1 Pan 8-9.5 inches
- 1 Pot 3 qt
- 1 Cutting Board
- 1 Knife
- 1 Spoon
Procedure
The secret lies in cooking the mushrooms first and then the salted pasta in the pan to get the most flavor from the ingredients. Here are the steps to prepare this recipe.
First, focus on preparing the fresh tagliatelle by following the instructions you can find here.
The recipe is simple but will allow you to enhance the dish at its best.
If you like, you can roll out the dough with a rolling pin or use a pasta machine… or buy them ready-made.
Put a pot with plenty of water and bring it to a boil. When the water boils, you can pour the fresh pasta and cook it.
Homemade fresh pasta cooks in a few minutes, from 3 to 5 depending on the thickness used.
While the pasta is cooking, dedicate yourself to cleaning the porcini: like all mushrooms, they cannot be washed. You should gently rub them with a cloth to remove the soil that might cover them.
For the stem, you can use a knife or a spoon and very carefully scrape away the outer layer without cutting the stem part.
Slice the mushrooms thinly, being careful not to separate the cap from the base. It should be evident that they are mushrooms and fresh.
Put the mushrooms in a pan with a knob of butter and sauté over high heat; they should become lightly golden.
When cooking is complete, drain the pasta and toss it with the flavored butter, mushrooms, and a tablespoon of cooking water.
Finely chop the parsley if you want to add it, and at the end of cooking, off the heat, when you mix the pasta for the last time, sprinkle it so that it is evenly distributed on the plate.
Your tagliatelle with porcini mushrooms is ready!
Plating Tips:
If you have mini pans, you can serve the tagliatelle with porcini mushrooms in elegant single portions for each guest. Don’t forget to enhance the presentation by placing a few crispy porcini slices on top of the dish,
How to pair tagliatelle with porcini mushrooms:
A white wine with aromatic notes that can recall and enhance the notes of the mushrooms, such as Riesling with its fruity notes and aromas of butter and honey. Riesling can give its best with adequate aging in the bottle, where its aromas become more intense and complex.
