Mushroom Tagliatelle

Supple pasta ribbons coated in a thick, fragrant cream. The mushrooms are seared until golden brown, offering a firm texture and deep earthy flavors.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 633
• Protein: 21 g
• Carbs: 81 g
• Fat: 25 g

Ingredients

• 400 g Tagliatelle ( dried )
• 250 g Button mushroom ( sliced )
• 150 g Boletus edulis ( diced )
• 30 g Minimum butter sweet
• 1 tbsp Extra virgin olive oil
• 1 piece Shallot ( finely chopped )
• 2 piece Garlic ( minced )
• 50 ml Dry white wine
• 150 ml Cream
• 50 g Parmesan cheese ( grated )
• 10 g Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Mushroom prep

   Wipe the button and porcini mushrooms with a damp cloth. Never soak them. Slice them into regular 5mm pieces to ensure even cooking.

2. Sautéing mushrooms

   Heat olive oil and butter in a pan. When the butter foams, toss in the mushrooms. Let them brown over high heat without stirring too much at first so they sear instead of boiling in their own juices.

3. Sweat aromatics and deglaze

   Add minced shallot and garlic. Sweat for 2 minutes without browning. Deglaze with dry white wine, scraping the bottom of the pan to release the drippings. Let reduce by half.

4. Binding the sauce

   Pour in the cream and add half of the parmesan. Bring to a simmer. The sauce should thicken slightly until it coats the back of a spoon.

5. Cooking pasta and finishing

   Plunge the tagliatelle into boiling salted water. Drain them 'al dente' and toss them directly into the sauce. Mix vigorously to emulsify. Add chopped flat parsley at the very last moment.

Chef's tips

• Always keep a ladle of pasta cooking water: if the sauce sets too quickly, a splash of this starchy water will bring back shine and silkiness.
• The secret is in the browning of the mushrooms: they must be roasted, not boiled. Do not overcrowd the pan.

Storage

Store for up to 48 hours in the refrigerator. To reheat, use a pan with a little water or milk to loosen the cream.