Tagliatelle with Mushrooms (Tagliatelle ai Funghi)

Ingredients

• 28 g (1 oz)dried porcini mushrooms
• 237 ml (1 cup)water, for soaking the dried mushrooms
• 1 tbsp, plus up to 1 tbsp extra if neededolive oil
• 1shallot, finely chopped
• 453 g (1 lb)porcini mushrooms, cleaned and sliced
• 4 turnsfreshly ground black pepper
• 1 small pinchsalt
• 118 ml (½ cup)dry white wine
• 453 g (1 lb)fresh tagliatelle or pasta of your choice
• to tastefresh parsley, chopped
• 1 tbsp, plus more for garnishParmesan cheese, freshly grated

Instructions

1. 1

   Soak dried mushrooms

   Put the dried mushrooms and 237 ml (1 cup) water in a pan and bring to the boil. Turn off the heat and leave them to soak for 5 minutes.

2. 2

   Strain the stock

   Once the porcini have rehydrated, lift them out and pour the soaking liquid through a sieve to remove any grit. Keep both the strained liquid and the mushrooms aside.

3. 3

   Cook the shallot

   Warm the olive oil in a large sauté pan over a medium heat. Add the shallot and sauté until lightly browned.

4. 4

   Brown the porcini

   Add the sliced porcini and cook until browned. If they absorb the oil, add up to 1 tablespoon more.

5. 5

   Season the mushrooms

   Add 4 turns of freshly ground black pepper and a small pinch of salt.

6. 6

   Add the wine

   Take the pan off the heat, pour in the wine and scrape up any bits stuck to the base.

7. 7

   Reduce the wine

   Return the pan to the heat and cook for about 2 minutes, until the wine has reduced slightly.

8. 8

   Add mushroom stock

   Pour in 118 ml (½ cup) of the strained mushroom liquid and add the rehydrated mushrooms. Turn the heat up to high and simmer until the liquid has reduced slightly.

9. 9

   Cook the pasta

   Bring a large pot of water to the boil. Add the pasta and cook fresh pasta for 2–3 minutes, or cook dried pasta according to the packet directions.

10. 10

    Toss and serve

    Stir the parsley and 1 tablespoon of Parmesan into the mushroom mixture. Toss with the pasta and serve with more freshly grated Parmesan.

What is tagliatelle ai funghi?

Tagliatelle ai funghi is an Italian pasta dish built around mushrooms, with tagliatelle providing a broad shape that catches the sauce. This version layers fresh porcini with rehydrated dried porcini for a deeper mushroom flavour.

Wine and the dried mushrooms’ soaking liquid make a light, savoury sauce, while parsley and Parmesan finish the dish. The method keeps the preparation to a few straightforward stages.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 4g protein, 21g carbs, 4g fat.

The pasta supplies most of the carbohydrates, while olive oil and Parmesan contribute fat; the mushrooms and Parmesan provide some protein. Pair a serving with a green salad or other vegetables to add freshness and balance the plate.

Why use dried and fresh porcini?

Dried porcini: soaking brings them back to life and gives you a concentrated liquid to add to the sauce. Strain that liquid carefully, as grit can settle in it.

Fresh porcini: browning the sliced mushrooms gives them colour before the wine and stock go in. If they soak up the oil, the recipe allows for a little more.

Build the sauce in the pan

Shallot first: cook it in the oil until lightly browned, then add the fresh mushrooms. This gives the mushrooms time to colour before the liquid ingredients are added.

Wine next: remove the pan from the heat before pouring it in, then scrape the browned bits from the base. Return it to the heat and reduce the wine slightly before adding the mushroom stock.

Watch the liquid

The sauce should reduce slightly after you add the wine and again after adding the mushroom liquid. Keep an eye on it so it remains fluid enough to coat the pasta.

Use the specified 118 ml (½ cup) of soaking liquid, rather than pouring in all of it. The recipe calls for straining the remaining liquid too, but only this measured amount goes into the sauce.

Time the pasta to finish with the sauce

Fresh tagliatelle cooks quickly, so start it when the mushroom sauce is nearly ready. Allow 2–3 minutes for fresh pasta; for dried pasta, use the packet timing.

Toss the drained pasta with the mushroom mixture while both are hot, so the sauce can cling to the strands. Finish with freshly grated Parmesan.

What to serve alongside

A simple green salad makes a fresh contrast to the earthy mushrooms and rich Parmesan. Serve it alongside rather than adding extra ingredients to the sauce.

Crusty bread is another option if you want something to mop up any sauce left on the plate. Keep the pasta as the main event and add the bread to suit your appetite.

Recipe notes & tips

• Strain the porcini soaking liquid through a fine sieve to catch grit.
• Let the fresh mushrooms brown before adding the wine.
• Use only 118 ml (½ cup) of the strained mushroom liquid in the sauce.
• Start boiling the pasta water while the sauce cooks to keep the total time manageable.
• Add the parsley and Parmesan to the mushroom mixture just before tossing with the pasta.

Variations

• Use another mushroom: replace the fresh porcini with sliced mushrooms of your choice.
• Choose dried pasta: cook it according to the packet directions instead of the fresh-pasta timing.
• Adjust the herbs: add more chopped parsley at the end for a brighter finish.
• Change the cheese: serve with extra Parmesan, as suggested, or leave it off the garnish.
• Make it without wine: use more strained mushroom liquid in its place, keeping the sauce quantity in mind.

Common mistakes to avoid

• Skipping the sieve: grit can end up in the sauce, so strain the soaking liquid before using it.
• Adding the wine over high heat: take the pan off the heat first, then scrape up the browned bits.
• Adding all the soaking liquid: measure out 118 ml (½ cup) for the sauce.
• Crowding the pasta timing: fresh tagliatelle needs only 2–3 minutes, so check it promptly.
• Letting the mushrooms stay pale: cook them until browned before moving on to the wine.

How to store

Refrigerate leftover pasta in a covered container and use within 2 days. Reheat gently in a pan with a small splash of water, stirring until hot; the pasta may soften as it sits.

Frequently asked questions