Tagliatelle ai Funghi (Pasta with Mushrooms) | PCC Natural Markets

Tagliatelle ai Funghi (Pasta with Mushrooms)

Serves: 4 to 6

Your rating: None (2 votes)

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

Wonderfully flavorful and not particularly rich, this traditional pasta dish is especially fun when seasonal spring and fall mushrooms are available, but also delicious with simple crimini mushrooms any time of the year.



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 shallots and garlic and cook until shallots start 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.

Each serving: 380 cal, 9g fat (3g sat), 75mg chol, 160mg sodium, 58g carb, 4g fiber, 3g sugars, 16g protein

Recipe by Jackie Freeman, PCC Chef

More about: mushrooms, pasta


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