Tagliatelle ai Funghi (Pasta with Mushrooms)
Serves: 4 to 6
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.
- 1/2 cup dry white wine Add to list
- 1 ounce dried mushrooms (shiitake, porcini, morels — whatever you like!) Add to list
- 1 tablespoon butter Add to list
- 1 tablespoon extra virgin olive oil Add to list
- 1 shallot, finely minced Add to list
- 3 cloves garlic, finely minced Add to list
- 1 pound fresh mushrooms (chanterelles, button, crimini, etc.), cleaned and sliced Add to list
- 1/4 cup chopped fresh parsley Add to list
- Salt and pepper, to taste Add to list
- 1 pound fresh tagliatelle, fettuccine or pappardelle pasta Add to list
- 1/4 cup grated Parmesan cheese (optional) Add to list
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, PCC Chef