Tagliatelle with Porcini Mushrooms
This classic pasta dish could not be easier or more delicious. Richly flavored with earthy porcini and a variety of pungent herbs, this dish is a must for any mushroom lover and frankly, anyone who loves a good pasta dish.
Makes 2-3 servings
- Extra virgin olive oil
- 2-3 cloves fresh garlic, peeled, smashed, minced
- 1 pound fresh porcini mushrooms, cleaned, thickly sliced
- ¼ cup mirin or dry white wine
- Sea salt
- 2-3 sprigs each: fresh flatleaf parsley, fresh sage, fresh mint, coarsely chopped together
- 8 ounces tagliatelle
Step By Step Instructions:
Place a generous amount of oil in a skillet along with garlic, over medium heat. When the garlic begins to sizzle (do not brown or burn the garlic), add porcini, wine and a pinch of salt and cook, stirring until the porcini soften and begin to brown, about 7 minutes. Stir in herbs and reduce heat to low. Simmer, covered until the porcini are quite soft, about 7 minutes more.
While the porcini simmer, bring a pot of salted water to the boil, enough to generously cover the pasta. Drop the tagliatelle and cook al dente, about 8 minutes. Using tongs, transfer the pasta (and a bit of cooking water) to the skillet and stir the pasta into the mushroom mixture. Cook, stirring, for about 2 minutes to thicken the sauce and serve hot. Cook’s Tip: You can make this dish with dried porcini, but you would use only about 4 ounces of mushrooms, soaked until tender before sautéing.