Mushroom noodles

Mushroom noodles

Tagliatelle con funghi

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

When I mention funghi I usually mean porcini or ceps, possibly fresh. However, it is possible to achieve good results either with a mixture of funghi, like chanterelles, oysters and field mushrooms, plus some dried porcini for that unmistakeable mushroom taste. Tagliatelle may be egg pasta – either fresh (which is best homemade) or dried – or it could just be simple tagliatelle with no eggs.

Ingredients

Quantity Ingredient
400g tagliatelle
salt and pepper
60g parmesan, freshly grated

Sauce

Quantity Ingredient
6 tablespoons olive oil
1 large onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
400g mixed fresh mushrooms, cleaned and sliced
50g dried porcini, rehydrated and chopped
50g unsalted butter
2 tablespoons flat-leaf parsley, finely chopped

Method

  1. For the sauce, heat the olive oil in a large pan and fry the onion and garlic until beginning to soften, about 6 minutes. After a few minutes add the fresh mushrooms and sauté for 10–15 minutes. Add the chopped porcini and a little of their soaking water for moisture. Stir in the butter and parsley and season to taste.
  2. Cook the pasta in plenty of boiling salted water until al dente, about 6–7 minutes. Drain and mix well with the sauce. Serve on hot plates with the Parmesan sprinkled on top.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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