Creamy Tagliatelle With Porcini Wild Mushroom Ragù Recipes

CREAMY TAGLIATELLE WITH PORCINI & WILD MUSHROOM RAGù

Steps:

• Make your mushroom stock by rehydrating your dried mushrooms in 1 - 2 cups of boiling water. Reserve the leftover water - this is your deliciously umami mushroom stock.
• Heat three tablespoons of olive oil in a large pan. Add your onion, carrot and celery, and saute until softened. Remove from the pan and set aside.
• In the same pan, stir fry your mushrooms until golden brown in a glug of olive oil. Add your garlic and gently saute, ensuring not to burn the delicate ingredient.
• Add your sauteed onions, carrot and celery, tomato puree, stock and cream, before laying a couple of sprigs of rosemary in the mixture, allowing their flavour gently infuse the sauce. Season to taste with salt and pepper, and leave to simmer for a few minutes.
• If needed, add a couple of tablespoons of corn flour to thicken the sauce, stirring cautiously to make sure it is fully combined with the mixture.
• Boil your fresh tagliatelle in liberally salted water for no more than 3-4 minutes, until al dente. Drain and immediately add to the sauce. Should you need to loosen the mixture, simply add a splash of your pasta water, to achieve a glossy sauce that adheres perfectly to your fresh tagliatelle.
• Serve your dish immediately, with a generous sprinkling of black pepper.

TAGLIATELLE WITH PORCINI MUSHROOMS

Steps:

• Put water on to boil for the pasta. Add salt once it starts to boil.
• Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
• Cut the mushrooms into pieces
• 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. If using frozen mushrooms add after the fresh ones have browned a little
• Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
• Reduce the heat and add salt and pepper.
• Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
• Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
• Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
• Serve immediately with grated parmigiano or vegetarian parmesan as required.