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Ingredients
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Pasta
Wild Mushroom Ragout
Finishing Touches
Method
Pasta Preparation
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually about 4-6 minutes. Reserve 1 cup of pasta water, then drain the pasta.
Wild Mushroom Ragout
- 2
Sauté Shallots and Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- 3
- 4
Deglaze with Wine
Pour in the dry white wine and allow it to simmer for 2-3 minutes, scraping up any bits stuck to the bottom of the skillet.
- 5
Add Stock and Seasoning
Add the vegetable stock, thyme leaves, salt, and black pepper. Bring to a simmer and cook for another 10 minutes, allowing the ragout to thicken slightly.
Combine and Serve
- 6
Mix the Pasta with Ragout
Add the cooked tagliatelle to the ragout in the skillet, tossing to combine. If the mixture is too thick, add some reserved pasta water until the desired consistency is reached.
- 7
Finish with Truffle Oil
Drizzle with truffle oil and toss again. Remove from heat.
- 8
Serve
Plate the tagliatelle and garnish with chopped parsley and grated Parmesan cheese. Enjoy your wild mushroom ragout tagliatelle!
