Tagliatelle with Mushrooms (Tagliatelle ai Funghi)

Meaty mushrooms are sautéed with shallots, wine and parsley and served with homemade tagliatelle pasta.

📝 Ingredients

• 1 ounce (28 grams) dried porcini mushrooms
• 1 tablespoon olive oil
• 1 shallot (finely chopped)
• 1 pound (453 grams) porcini mushrooms (cleaned and sliced)
• Freshly ground black pepper
• Pinch of salt
• 1/2 cup (118 ml) dry white wine (see note)
• 1 pound (453 grams) fresh tagliatelle or pasta of your choice
• Fresh parsley (chopped)
• 1 tablespoon Parmesan cheese (plus more for garnish, freshly grated)

👨‍🍳 Instructions

1. 1Add dried mushrooms and 1 cup water and bring to a boil. Turn of the heat and allow the mushrooms to soak for 5 minutes.
2. 2Once 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.
3. 3In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
4. 4Add 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.
5. 5Add 4 turns of freshly ground black pepper and a small pinch of salt.
6. 6Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
7. 7Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
8. 8Add, 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.
9. 9Bring 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.
10. 10Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.