Tagliatelle Ai Funghi Porcini Recipes

TAGLIATELLE WITH MUSHROOMS (TAGLIATELLE AI FUNGHI)

Steps:

• Add dried mushrooms and 1 cup water and bring to a boil. Turn of the heat and allow the mushrooms to soak for 5 minutes.
• Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. Save the liquid (this is now the stock) and the mushrooms and set aside.
• In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
• Add the sliced porcini mushrooms and cook until browned. You may find that the mushrooms absorb the oil, if this is the case add another tablespoon.
• Add 4 turns of freshly ground black pepper and a small pinch of salt.
• Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
• Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
• Add, 1/2 cup of the mushroom liquid from steps 1-3 and the reconstituted (dried) mushrooms. Increase the heat to high and simmer until reduced slightly.
• Bring a large pot of water to a boil and into boiling water and cook. 2-3 minutes for fresh pasta or according to the package directions for dried.
• Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.

TAGLIATELLE AI FUNGHI (TAGLIATELLE WITH MUSHROOMS)

Steps:

• Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
• Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml) before draining.
• In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are tender and lightly browned.
• In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
• Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on the bottom regularly.
• Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but keep in mind the sauce should be creamy, not watery.
• Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water if needed.
• Serve immediately.

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.

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.