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Tagliatelle with mushrooms
Tagliatelle with mushrooms is a classic Italian dish. The traditional recipe calls for delicious fresh porcini mushrooms (to be pronounced pohr-CHEE-nee, the stress on the capital letters), but button mushrooms are also great. Here's how to prepare tagliatelle with mushrooms.
Ingredients for tagliatelle with mushrooms
These are the ingredients to make tagliatelle with mushrooms for four.
First, you need pasta sheets made with 2 eggs and 200 g of 0 flour. The dough is cut into long flat ribbons (about 0.65 cm to 1 cm wide), if they are cut wider, they become pappardelle. If you need instructions to make pasta sheets, click How to make Italian fresh pasta.
30 g butter, burro in Italian
1 ½ tablespoons of extra virgin olive oil
3 cloves garlic finely chopped
300 g button mushrooms, roughly chopped
300g field mushrooms, stalks discarded, roughly chopped
100 ml dry Marsala
300 ml thickened cream
¼ cup coarsely chopped flat-leaf parsley
Freshly grated Parmigiano Reggiano, to serve
How to make tagliatelle with mushrooms
Place the butter and oil into a pan, and add the garlic.
Once translucent, add the mushrooms.
Once the mushrooms have been sautéed and most of the moisture has gone, add the Marsala.
Let it evaporate for 6 minutes or so and add the cream.
Let the cream absorb the flavours of the mushrooms for about 15 minutes.
Meanwhile, cook the pasta in boiling salted water.
Toss the pasta with the sauce, sprinkle some Parmesan and parsley.
Buon appetito!
