Tagliatelle with wild mushrooms

Cooking wild mushrooms is quite easy, since they are really fast to prepare, have a marked aroma and do not need many ingredients to be delightful. You could use fresh wild mushrooms (my suggestion) or frozen ones (surely less tasty and more wet).

I often cook mushrooms in bulk and then deep-freeze in portions for 2-4 servings, in order to have a ready and quick dish for next months!

Here my recipe:

Ingredients (4 servings)

400 gr of tagliatelle (egg noodles)

400 gr of wild mushrooms (porcini and chanterelles)

1 tablespoon of extra virgin olive oil

a garlic clove

fresh chopped parsley

a small cup of white wine

Roughly clean mushrooms from earth and dirt. Rinse with fresh cold water to remove all impurities. Warily cut into small pieces with a sharp knife.

Heat oil with garlic in a pan, braise for one minute and then add the chopped mushrooms.

Add wine and reduce, arrange with salt and ground black pepper.

Cook over medium heat for about 10 minutes, until water evaporates and becomes creamy (I often add a small slice of butter). Finally, add parsley and remove garlic.

Cook tagliatelle in generous boiling water (already salted) for the time specified on the package (usually 5-6 minutes), drain being sure to keep a small cup of cooking water in case of need. Mix tagliatelle with mushrooms in a pan, sauté for one minute, eventually adding a bit of cooking water if too dry.

Serve still hot and enjoy!

My Tip: I love to sprinkle with Grana Padano cheese, some other pour drops of truffle oil.

Did you like this recipe?

To learn more about picking up this seasonal ingredient read my post A walk in the woods - Mushrooming.

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