Tagliatelle Ai Fungi Recipe

Make parsley oil

Blanch parsley leaves in boiling water for 10 seconds, then immediately plunge into ice water to preserve color. Drain and squeeze out excess water. Combine parsley, 80 ml extra-virgin olive oil, lemon zest (if using), and a pinch of salt in a blender. Blend on high until smooth and bright green, about 30–45 seconds. Pass through a fine mesh sieve or chinois, pressing to extract oil. Transfer oil to a small squeeze bottle or container and refrigerate until needed. If oil solidifies slightly in fridge, bring to room temperature before using.

Prepare mushrooms

Clean mushrooms by brushing away dirt and wiping with a damp towel. Trim stems as needed. Slice larger mushrooms into 5 mm slices; leave small mushrooms whole or halved for texture variety. Pat the mushrooms dry on paper towels to help them brown.

Sear mushrooms

Heat a large wide skillet over medium-high heat. Add 2 tbs olive oil and 15 g (half) of the butter. When hot and shimmering, add mushrooms in a single layer (work in batches if necessary to avoid crowding). Let mushrooms cook undisturbed for 2–3 minutes to develop a golden brown, then stir and continue to cook until nicely caramelized, about 4–6 minutes per batch. Season lightly with a pinch of salt while searing.

Build sauce

Return all mushrooms to the skillet if you cooked in batches. Reduce heat to medium. Add the remaining 1 tbs olive oil and remaining 15 g butter. Add the finely minced shallot and sauté 2–3 minutes until translucent, then add the minced garlic and cook 30–45 seconds until fragrant (do not burn). Pour in 60 ml dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by about half, about 2–3 minutes. Add 100 ml stock and simmer for 2 minutes to concentrate flavor.

Finish sauce

If using, stir in 60 ml heavy cream and simmer gently 1–2 minutes to combine (omit if you prefer a lighter sauce). Add 1 tsp lemon juice, 25 g chopped parsley, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Keep sauce warm on the lowest heat while you cook the pasta.

Cook pasta

Bring a large pot of water to a rolling boil. Add 2 tbs salt. Add 400 g fresh tagliatelle and cook until al dente — fresh tagliatelle typically takes 2–3 minutes; check package if uncertain. Reserve about 250 ml of pasta cooking water before draining.

Combine pasta and sauce

Add drained tagliatelle directly to the skillet with the mushroom sauce. Toss gently to combine over medium-low heat. Add 3–4 large tablespoons (about 60–80 ml) reserved pasta water as needed to loosen and emulsify the sauce so it coats the pasta. Continue tossing for 1–2 minutes so the pasta absorbs flavor and the sauce clings. Stir in 50 g grated cheese and toss until melted and glossy. Adjust consistency with additional pasta water if necessary. Taste and correct salt/pepper.

Plate the tagliatelle: twirl portions into warmed shallow bowls. Spoon extra mushrooms and sauce on top. Drizzle 1 tsp extra-virgin olive oil around each portion and apply 8–10 drops (or a thin line) of parsley oil across each plate for aroma and color. Sprinkle with additional chopped parsley or microgreens and a little grated cheese to finish.

Serve immediately while hot. Provide extra grated cheese and freshly ground black pepper at the table.