The perfect dish for this month! No one can resist mushroom noodles
Ingredients
- 500 g Porcini mushrooms
- 250 g Dry tagliatelle
- 4 pcs Walnuts
- 2 pcs Shallots
- Grated Parmesan
- Lemon
- Mint
- Extra virgin olive oil
- salt
- pepper
For the recipe of tagliatelle with porcini mushrooms, peel the porcini mushrooms, brushing them to remove any remaining soil, then slice them into thin slices.
Shell the walnuts and crumble the kernels coarsely. Chop up a dozen mint leaves and reduce the rind of half a lemon into thin strips. Slice the shallots very finely and brown them for a couple of minutes in a large, oiled pan.
Then add the slices of mushroom and continue cooking for another 5-6 ′. Add salt and pepper, add the minced mint and the fillets of zest and turn off after 1 '. Spread on the bottom of another hot non-stick pan (diam 26 cm) a not too thin layer of grain.
Cook it until it starts to turn golden, it will take 1-2 minutes at most (do not extend the time too much because otherwise it tastes like burnt), then turn off and let it sit for less than 1 ', remove it with a shovel from the bottom and let it cool completely (crunchy grain).
Boil the tagliatelle al dente, then drain them in the pan of the mushrooms and sauté for 1 ′. Complete each plate with the crumbled crunchy parmesan and the walnut kernels. Serve immediately.
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