Mushroom Tagliatelle Recipes

TAGLIATELLE WITH MUSHROOMS (TAGLIATELLE AI FUNGHI)

Steps:

• Add dried mushrooms and 1 cup water and bring to a boil. Turn of the heat and allow the mushrooms to soak for 5 minutes.
• Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. Save the liquid (this is now the stock) and the mushrooms and set aside.
• In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
• Add the sliced porcini mushrooms and cook until browned. You may find that the mushrooms absorb the oil, if this is the case add another tablespoon.
• Add 4 turns of freshly ground black pepper and a small pinch of salt.
• Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
• Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
• Add, 1/2 cup of the mushroom liquid from steps 1-3 and the reconstituted (dried) mushrooms. Increase the heat to high and simmer until reduced slightly.
• Bring a large pot of water to a boil and into boiling water and cook. 2-3 minutes for fresh pasta or according to the package directions for dried.
• Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.

CREAMY TAGLIATELLE AND MUSHROOMS

Steps:

• Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
• Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
• Add the mushrooms and cook until soft. Season well with salt and pepper.
• Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
• Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.

MUSHROOM AND SPINACH TAGLIATELLE

Steps:

• Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
• Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
• Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.

CHICKEN AND MUSHROOM TAGLIATELLE

Steps:

• Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
• Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.

MUSHROOM AND HAM TAGLIATELLE

Steps:

• Boil the pasta in lightly salted water as directed on the pack.
• Meanwhile, heat the oil in a large frying pan, add the mushrooms and fry for a few minutes until golden.
• Add the cream cheese and wait for it to melt, then stir in the spinach.
• Cover with a lid and steam for 2 mins until wilted. Stir in te mustard, yogurt and ham and season wih salt and pepper.
• Drain the pasta and stir into the sauce. Toss together before serving.
• Serve with parmesan if you like.