Mushroom Tagliatelle
Ingredients
- 400 gTagliatelle (dried)
- 250 gButton mushroom (sliced)
- 150 gBoletus edulis (diced)
- 30 gUnsalted butter
- 1 tbspExtra virgin olive oil
- 1 pcShallot (finely chopped)
- 2 pcGarlic (minced)
- 50 mlDry white wine
- 150 mlCream
- 50 gParmesan cheese (grated)
- 10 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Supple pasta ribbons coated in a thick, fragrant cream. The mushrooms are seared until golden brown, offering a firm texture and deep earthy flavors.
- 1
Wipe the button and porcini mushrooms with a damp cloth. Never soak them. Slice them into regular 5mm pieces to ensure even cooking.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 48 hours in the refrigerator. To reheat, use a pan with a little water or milk to loosen the cream.
