Tagliatelle with mushrooms are a classic autumnal dish in Italy. Although they’re usually made with porcini mushrooms, you can get practically the same exquisite result with portobello mushrooms, which will provide a truly intense flavor and aroma.
Tagliatelle with mushrooms: rules to follow
For an authentic Italian result, you must absolutely use homemade pasta: egg tagliatelle will guarantee the dish’s typical consistency. Watch the video here to learn how to make tagliatelle at home – it’s easy!
Another crucial aspect is how you clean the mushrooms: they should never be rinsed with water. Simply remove the stems and use a soft brush to get rid of any traces of soil, or at most wipe them with a slightly damp cloth. In this way, the mushrooms won’t lose any of their flavor.
Tagliatelle with portobello mushrooms: the recipe
Ingredients for 4 servings
14 oz. egg tagliatelle, 1 lb. fresh portobello mushrooms, 1 clove garlic, Extra-virgin olive oil, Salt, Parsley
Instructions
Cut off the end of the stems and brush the mushrooms gently to remove any traces of soil. Cut the mushrooms into thin slices or chunks. Sauté a clove of garlic in a pan with some extra-virgin olive oil, add the mushrooms, and cook for about 6-7 minutes. Boil the tagliatelle, drain them one minute before they are cooked, and add them to the portobello mushrooms in the pan. Continue cooking in the pan for one minute, adding a tiny bit of the pasta water if necessary. Stir until you get a creamy result, turn off the heat, add the parsley, and serve piping hot.
Tagliatelle with portobello mushrooms: different variations
This classic recipe makes portobello mushrooms the star, but there are also other options. For a richer and creamier sauce, you can also add in some béchamel or cream. Looking for other combinations to try? Mushrooms are amazing with both sausage and walnuts.