Mushroom Tagliatelle Recipe
black truffle noodles / oyster mushrooms / lion’s mane / trumpet / porcini dust / garlic-parmesan cream
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Tagliatelle
In a large pot of boiling salted water, cook the tagliatelle according to package instructions until al dente. Drain and set aside.
Prepare the Mushrooms
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the oyster, lion’s mane, and trumpet mushrooms. Sauté until they are golden brown and tender, about 5-7 minutes.
Make the Garlic-Parmesan Cream
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Then add the heavy cream and porcini powder, stirring well. Allow it to simmer for about 3-4 minutes until slightly thickened.
Combine Ingredients
Add the cooked tagliatelle to the skillet, tossing to coat in the garlic-parmesan cream. Stir in grated Parmesan cheese, black truffle oil, salt, and black pepper to taste.
Serve
Plate the tagliatelle and garnish with fresh parsley. Serve immediately.