Tagliatelle with fresh porcini mushrooms
This is my recipe for tagliatelle with fresh porcini mushrooms. I use homemade tagliatelle made with egg pasta from Emilia-Romagna. This dish is what I make every September as soon as the porcini season starts.
Servings 5 people
Ingredients
- 10½ oz fresh porcini mushrooms
- 4 tablespoon butter
- 2 garlic cloves peeled
- 1 tablespoon salt for pasta for boiling water
- 1 lb Fresh Tagliatelle
- ½ cup dry white wine optional
- 1 tablespoon fresh parsley chopped
- grated Parmigiano Reggiano to serve
Instructions
- Clean the porcini mushrooms with a mushroom brush and kitchen paper. Do not use water.
- Cut off the base of the stem where dirt collects, then dice the mushrooms into even pieces.
- Melt the butter in a pan over medium heat and add the garlic cloves.
- Let the garlic cook gently until fragrant, then remove it.
- Add the diced porcini to the pan. .
- Stir and cook until the mushrooms are done but still firm. Season with salt and pepper
- Pour in the white wine and let it cook off (optional)
- Add the chopped parsley and stir through.
- Cook the fresh tagliatelle in a large pot of well-salted boiling water. Fresh pasta cooks in 4 minutes.
- Drain the tagliatelle and add it directly to the pan with the porcini. Toss to coat.
- Serve immediately with Parmigiano Reggiano at the table.
Notes
Notes
This dish is best eaten immediately. The tagliatelle continues to absorb the sauce as it sits, and reheating changes the texture of the porcini. I do not recommend making it ahead. Leftover porcini sauce (without the pasta) can be kept in the refrigerator for one day and used to dress a fresh batch of pasta.
