Creamy Mushroom Tagliatelle Recipes

TAGLIATELLE WITH CREAM AND MUSHROOMS

Steps:

• For the pasta: In a large bowl, combine the flour, egg and egg yolks, and mix into a dough. Knead for around 10 minutes until the dough is smooth and compact. Cover with plastic wrap and let rest for 30 minutes. Turn the dough out on a well floured work surface and cut into quarters. Flatten 1 quarter into a rectangle (cover others with plastic wrap).Roll out to a 1/8" thick sheets. Sprinkle sheet with flour. Transfer to flour-dusted parchment paper. Repeat with remaining dough. Roll each sheet from short end to short end and cut it into long strips about 1/3" wide. Unroll strips, toss with flour and place on floured parchment paper until ready to cook.
• For the cream: whip 3 Tbsp. cream with a hand mixer or whisk. Add the goat cheese and mix well.
• For the sauce: Clean the mushrooms. Cut them into 1/4" cubes with the exception of the chiodini which can be left whole.
• Bring water to boil in a large pot. Season with salt.
• In a large frying pan, melt 1/2 stick of butter and sauté the mushrooms for 2-3 minutes until they brown. Do not stir while cooking, so they do not release water. Then add 2/3 cup cream and reduce for 2 minutes, adding a small ladleful of the pasta cooking water.
• Add the tagliatelle to the boiling water and cook for around 3 minutes from when the water returns to a boil; strain and transfer to the pan with the mushrooms. Toss with a drizzle of oil and top with chopped fresh herbs. Finish the pasta with dollops of the goat-cream mixture.

CREAMY TAGLIATELLE AND MUSHROOMS

Steps:

• Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
• Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
• Add the mushrooms and cook until soft. Season well with salt and pepper.
• Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
• Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.

CREAMY CHICKEN AND MUSHROOM TAGLIATELLE

Steps:

• Bring a pot of water to a boil and salt it generously. Cook the pasta al dente according to the instructions on the package. Reserve some pasta water before draining.
• Meanwhile, heat the olive oil in a large pan and fry the chicken for 6-7 minutes on medium-high heat until golden and slightly crispy. Remove the chicken bits from the pan with a slotted spoon and set aside.
• Turn the heat down to medium and melt the butter in the same pan. When the butter has melted, add the fresh Portobello mushrooms to the pan and saute them for 3-4 minutes. Next, stir in the rehydrated porcini mushrooms and continue to cook for another minute.
• Add the garlic and rosemary and cook for one minute until fragrant. Turn the heat up, add the marsala, and cook for 1-2 minutes until the alcohol evaporates.
• Lower the heat and stir in the single cream. Cook for 1-2 minutes until the sauce thickens a bit, then add the cream cheese and stir until combined. Add the chicken bits back to the pan.
• Transfer the pasta to the pan and toss it well with the sauce. If the sauce looks too thick, add a bit of pasta water. Add the grated Parmesan, season to taste, and serve immediately, with some extra parmesan on top if you like.

CREAMY TAGLIATELLE PASTA WITH SPINACH AND MUSHROOMS

Steps:

• Bring a large pot of salted water to a boil. Then add tagliatelle to pot. Cook until al dente, approx. 9-11 minutes. Drain, reserving ½ cup cooking water.
• Meanwhile, in a large pan, heat 1 tablespoon olive oil, toss the chopped onion and season with salt and pepper. Cook for 5 minutes or until it's soft. Add garlic and mushrooms and cook for additional 5 minutes or until the mushrooms are tender. Add the spinach and cook until soft.
• Pour the reserved ½ cup pasta water and simmer for 5 minutes. Then add the wine and the plant cream and cook until thickened. Add tagliatelle, 1 tablespoon fresh lemon juice and parsley and simmer until it's well combined. Season with salt and pepper (to taste). Remove from heat and sprinkle with Parmesan cheese (optional) and serve.
• Bon Appetit!

MUSHROOM TAGLIATELLE

Steps:

• Firstly add your olive oil to the pan and put on a medium heat,
• once heated add your onion and sauté gently without colour averagely
• 4-6 minutes, this gets the natural sweetness from the onion
• Once the onion has sweat down turn the heat up to high and add
• your mushrooms to the pan and cook for 2 minutes.
• Then add your brandy and cook out again for a further 2 minutes
• until all the alcohol is removed, were looking for the aromatic
• flavour of the brandy to come through and soak into the mushrooms as
• they are acting as sponges and absorbing all the fragrant brandy.
• after the brandy has been cooked out add your cream and turn the
• heat down immediately to medium, Then simmer for 10 minutes slowly.
• The reason behind simmering your cream based sauce is one of two, the
• first so that the pan doesn’t catch and secondly so that the flavour
• of the sauce is improving and mellowing with the brandy and the onions
• which will also act as a thickener for the sauce along with the lemon
• juice.
• Meanwhile while your sauce is slowly simmering heat a pan of water
• up to boiling point add your pasta and cook to your liking, averagely
• 4-5 minutes then finish off in the sauce.
• Now that your sauce has been reducing slowly for 10 minutes add
• your lemon juice and again cook out for 2 minutes, straight after add
• your paprika and again cook for a further 2 minutes then check
• seasoning, add your pasta to the pan add coat the pasta evenly then
• place into bowls for serving

CREAMY VEGAN MUSHROOM AND LEEK TAGLIATELLE (GF)

Steps:

• First things first, get your pasta cooking in some boiling water (follow package instructions).
• Once that's on the go, heat the oil in a large pan and add the sliced leeks. Soften for 3-4 minutes on medium heat, before adding in the mushrooms and garlic. Add salt and pepper and cook for another 3-4 minutes.
• Next, add in the plant-based crème fraiche, nutritional yeast, dried tarragon, lemon zest, and lemon juice. Mix well and simmer for a couple of minutes, adding a splash of pasta cooking water if you want to loosen the sauce. Adjust the seasoning to taste.
• If including the frozen peas, add these to the pot of pasta a couple of minutes before the end of its cooking time.
• Once the pasta is cooked, drain it and the peas then add to the pan with the sauce. Turn off the heat and stir through until evenly coated. Serve with chopped fresh parsley.

TAGLIATELLE WITH CREAM, MUSHROOMS AND HAM

Steps:

• Cook the tagliatelle in boiling, salted water. Rinse them and drain. Wash the mushrooms well and cut them into crescents. Cut the ham into strips.
• Saute the mushrooms in the olive oil until fully softened, then add the ham. Add the cream to these and stir until thickened.
• Finally add in the tagliatelle and stir until the flavors mix well. Serve the pasta hot.

CREAMY MUSHROOM TAGLIATELLE RECIPE

Steps:

• Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.
• In a large skillet, saute onion and mushrooms in olive oil for about 5 minutes until softened. Add garlic and cook for about 1 minute until fragrant.
• Add the wine to deglaze and loosen any bits off the pan and simmer for about 3 to 4 minutes until the wine has almost evaporated.
• Add the cream and cream cheese and stir until smooth. Simmer for 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese.
• Toss to combine adding a little bit of the reserved pasta water if needed. Season with salt and pepper to taste.
• Garnish with remaining cheese and parsley if desired.
• Serve and enjoy.

TAGLIATELLE IN MUSHROOM SAUCE

Steps:

• Slice mushrooms finely, dice onion and crush garlic.
• Boil tagliatelle in separate saucepan until al dente
• Warm up olive oil in another saucepan and add some dried oregano
• Add onion and half of crushed garlic until onion is translucent
• Put in mushrooms, add salt and pepper to taste. Let the mushrooms cook until soft ,do not remove the water that has released from the mushrooms. Add the butter and the rest of garlic to the mushrooms and simmer for 5 minutes
• Put single cream into the mushrooms to form a sauce and if too thin then thicken up with a little corn flour
• Drain the tagliatelle and stir into the mushroom sauce.
• Finish with parmesan if you wish

CREAMY MUSHROOM TAGLIATELLE

Steps:

• Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
• Mince the garlic cloves
• Combine olive oil, minced garlic, dried thyme, salt and pepper and stir to combine
• Use a mandolin to thinly slice some of the mushrooms
• Then use a knife to roughly chop the rest
• Add all of the chopped mushrooms to a baking dish and use a pastry brush to coat them in the seasoned oil
• Pop the butter into the baking dish also and then place the dish on the middle rack in the oven, roast for 15 mins
• Bring a pot of boiling salted water to the boil and cook tagliatelle according to packet instructions Note 4
• Drain the pasta and keep the pasta water
• Make the sauce by combining the cream with the chopped parsley at a low heat in a large flat saucepan
• Use an oven mit to remove the mushrooms from the oven and transfer into the cream and parsely, stir to combine
• Add the drained cooked pasta to the creamy mushroom sauce, stir to combine. Add a little of the pasta water as needed to thin the sauce
• Serve with parmesan cheese, cracked pepper and parsley.

MUSHROOM AND SPINACH TAGLIATELLE

Steps:

• Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
• Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
• Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.