Tagliatelle ai Funghi

Pasta with Mushrooms

Serves: 4

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

In a small pan, bring wine just to a boil and add dried mushrooms. Remove from the heat and let mushrooms soak until tender, 5 to 15 minutes. Remove mushrooms from wine with a slotted spoon. Pour wine through a fine mesh strainer or cheesecloth; reserve.

Bring a large pot of salted water to a boil.

Melt butter and olive oil in a large sauté pan over medium heat. Add shallot and garlic and cook until shallot starts to soften, 3 to 4 minutes. Stir in dried and fresh mushrooms, cooking until mushrooms are golden and tender, about 15 minutes. Add reserved wine to the pan, scraping up any browned bits, and gently simmer over low heat. Stir in parsley and season with salt and pepper.

Meanwhile, cook pasta until al dente according to package directions. Drain.

Add pasta to the mushroom mixture and toss gently to combine. Divide among four deep plates or bowls and top with grated Parmesan, if using.

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