Fresh pasta and mushrooms have always been an extraordinary combination: excellent raw materials are enough, few gestures in the kitchen and the result of this dish is guaranteed.
They are a classic autumn cuisine, they are prepared in a short time and, if the ingredients are of excellent quality, the result is amazing. Tagliatelle with porcini mushrooms they are a simple and fast dish, perfect for a Sunday lunch or an informal dinner. The basic ingredients are only two, porcini mushrooms and pasta. The first must be fresh, the pasta better if done at home or, if this is not possible, however artisanal. Cooking this dish of noodles is easy, you just have to have some care for the preparation of mushrooms, which must be handled as little as possible to preserve intact all their flavor.
Tagliatelle, but not only
This recipe includes the use of tagliatelle, fresh, homemade. You can also use them pappardelle, with a slightly bigger shape. The fact remains that the recipe provides for the use of only fresh pasta and not dry, with which you would not get the creaminess and consistency that the dish requires.
Our recipe for tagliatelle with porcini mushrooms
Ingredients
400 g of egg noodles, 500 g of fresh porcini mushrooms, 1 spear of garlic, 3 tablespoons of extra virgin olive oil, salt, parsley or mint.
Method
Cut the final part of the porcini mushrooms e brush them with a small brush to remove any residual earth. slice and place them in a pan where you have fry a garlic clove. Cook for 10 minutes about, until they become soft. Separately boil the water, add salt and cook the tagliatelle. Drain them a minute before they are cooked, add them to the porcini mushrooms and make the pasta to die for a minute. When the noodles are ready, add parsley or mint, serve and serve hot.
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