Tagliatelle with mushrooms * * * Tagliatelle ai funghi porcini
Find here the ingredients to make your tagliatelle with mushrooms or “tagliatelle ai funghi porcini”!
Ingredients (serves 4)
- 200gr of tagliatelle
- A knob of butter
- 15ml/1 tbsp olive oil
- 3 cloves of garlic, chopped
- 1 glass of white wine
- 2 (250g) packs chestnut mushrooms, quartered
- 75g/3 oz Parmesan, freshly grated
- 3 tablespoon of parsley (or chopped fresh chives)
Cook the pasta in a large pan of boiling salted water for about 10 mins or according to packet instructions, until ‘al dente’.
Heat the butter and oil together in a large frying pan then sizzle the garlic for 30 secs, before adding the mushrooms and the wine. Cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Remove from the heat and season to taste.
Drain the pasta in a colander, return to the pan, and stir garlic mushrooms and chives and toss together well. The heat from the pasta will lightly thicken the sauce.
Serve hot and with Parmesan cheese.