Tagliatelle with Porcini Mushrooms

By THE PASTA PROJECT

Dish Info

Ingredients

7

Prep Time

15

Cook time

40

• 14 OZ Tagliatelle • 1.1 lbs porcini mushrooms • 1/2 glass white wine • 2-3 TBSP OLIVE OIL • 3-4 fresh nepitella • 2 garlic cloves • 2 tbsp butter

Place a pot of water on to a boil for the pasta.

preparing the RECIPE

Clean the fresh mushrooms cut into pieces. Then peel the garlic cloves.

1#

2#

Step 1

Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms. Cook them for about 3-4 minutes until they start to brown.

Step 2

Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated. Continue to cook for about another 10-15 minutes. 

Step 3

Lower the heat once the mushrooms are cooked through and add the butter. When the butter has melted, remove the pan from the heat.

Step 4

Cook the pasta in salted boiling water, remove a cup of the pasta water. Drain and add the pasta to the pan with the mushrooms and butter.

Step 5

Toss everything together over a low heat. Add a little of the pasta cooking water at a time until you get a creamy sauce. Serve immediately.

More Info

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