Mushroom Tagliatelle Recipes

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.

CHICKEN AND MUSHROOM TAGLIATELLE

Steps:

• Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
• Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.

CHRIS BABER'S CREAMY GARLIC MUSHROOM TAGLIATELLE

Steps:

• Heat a large non-stick frying pan over a medium heat. Add the pine nuts and toast for about 1 minute, stirring constantly, until lightly golden. Remove and set aside. Put the pan back over the heat and turn it up to high. Add the olive oil and butter and the mushrooms, season and fry for 5-8 minutes until softened and most of the moisture has evaporated. Fill a large saucepan with boiling water from the kettle to cook the pasta later. When the mushrooms are soft, add the garlic and thyme. Fry for a further 3 minutes, then add the stock and simmer for 1 minute. Turn the heat down to low and stir in the crème fraîche. Cook the pasta in the boiling water for 3 minutes. Drain, saving half a mug of the pasta cooking water. Add the pasta to the sauce along with half the Parmesan. Add a little of the pasta cooking water to loosen the sauce if needed. Toss together to coat the pasta in the sauce. Divide among serving bowls. Scatter with the toasted pine nuts and remaining Parmesan. Serve with ground black pepper.

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

TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS

Steps:

• Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
• Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
• Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

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