Tagliatelle with Wild Mushrooms Recipe

Name: Warehouse Restaurant & Gallerys Tagliatelle With Wild Mushrooms Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Fresh tagliatelle pasta; 1 tbs Salt; 300 g Mixed wild mushrooms (chanterelles, porcini, shiitake); 3 tbs Olive oil; 2 cloves Garlic, minced; 1 medium Shallots, finely chopped; 1 tbs Fresh thyme leaves; 150 ml Vegetable or chicken broth; 100 ml Heavy cream; 50 g Parmesan cheese, grated; 1 tsp Black pepper, freshly ground; 2 tbs Fresh parsley, chopped

Inspired by Warehouse Restaurant & Gallery

Time30m

Serves4

Fresh tagliatelle pasta served with a medley of wild mushrooms.

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Ingredients

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Pasta

14 1/8 oz (400 g) Fresh tagliatelle pasta

1 tbs Celtic sea salt

Wild Mushroom Sauce

10.6 oz (300 g) Mixed wild mushrooms (chanterelles, porcini, shiitake)

3 tbs olive oil

2 cloves Garlic, minced

1 medium Shallots, finely chopped

1 tbs Fresh thyme leaves

5/8 cup (150 ml) Vegetable or chicken broth

0.42 cup (100 ml) Heavy cream

1 3/4 oz (50 g) Parmesan cheese, grated

1 tsp Black pepper, freshly ground

Garnish

2 tbs Fresh parsley, chopped

Method

Cooking the Pasta

Prepare the Pasta

Bring a large pot of salted water to a boil. Add the fresh tagliatelle pasta to the boiling water and cook for about 2-4 minutes, or until al dente. Taste to check doneness.

Drain the Pasta

Once the pasta is cooked, reserve about 1 cup of pasta water and then drain the pasta in a colander. Set aside.

Making the Wild Mushroom Sauce

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallots. Sauté for about 2-3 minutes until the shallots become translucent.

Cook the Mushrooms

Add the wild mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Add Flavorings

Sprinkle in the fresh thyme leaves, salt, and black pepper. Stir to combine.

Add Broth and Cream

Pour in the vegetable or chicken broth and bring to a gentle simmer. Then, add the heavy cream and stir well. Allow the sauce to simmer for 5 minutes, letting it thicken slightly.

Combine Pasta and Sauce

Add the drained tagliatelle to the skillet with the sauce. Toss gently to coat the pasta in the mushroom sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Finish with Cheese

Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning with more salt and pepper if needed.

Serving

Plate the Dish

Divide the tagliatelle with wild mushrooms among serving plates. Garnish with chopped fresh parsley.

Serve Immediately

Serve the dish hot, enjoying the rich flavors of the wild mushrooms and creamy sauce.