Serves 4
50 min
Fresh Tagliatelle with Sun-Dried Tomatoes and Four Mushrooms
Recipe GLPR9f0b485da985ee
Delicate fresh pasta ribbons tossed with an earthy mushroom sauce featuring rehydrated porcini, fresh mixed mushrooms, sun-dried tomatoes, and a light cream finish. Finished with fresh parsley and Parmigiano-Reggiano for a classic, elegant pasta dish.
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Ingredients
½ ounce dried porcini mushrooms
1 cup hot water for soaking
8-10 ounces fresh mixed mushrooms (such as shiitake, oyster, and chanterelle)
¼ to ½ cup olive oil
1 tablespoon butter
4-5 cloves garlic, sliced
2-3 tablespoons sun-dried tomatoes in oil, roughly chopped
3 tablespoons Few tablespoons fresh parsley, chopped
1 pound fresh tagliatelle pasta
½ cup pasta water, reserved
2-3 tablespoons heavy cream or half-and-half
½ to 1 teaspoon red pepper flakes or chili sauce, to taste
1-2 tablespoons fresh lemon juice (optional)
Salt and freshly ground black pepper, to taste
Parmigiano-Reggiano cheese for garnish
Directions
Pour the hot water over the dried porcini mushrooms in a bowl and let them soak for 20 minutes to rehydrate. Strain the soaking liquid through a fine sieve to remove any dirt or sand, reserve both the mushrooms and the strained liquid. Roughly chop the soaked porcini mushrooms and set aside.
Clean and roughly chop the fresh mixed mushrooms into bite-sized pieces. Slice the garlic cloves thinly and chop the sun-dried tomatoes into small pieces.
Bring a large pot of salted water to a rolling boil for the pasta.
In a large skillet, heat the olive oil and butter together over medium heat until the butter is melted and foamy.
Add the fresh chopped mushrooms to the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to release their moisture.
Add the sliced garlic and a pinch of salt and pepper. Cook for another 2-3 minutes, stirring frequently, until the garlic becomes fragrant.
Stir in the chopped sun-dried tomatoes, the rehydrated porcini mushrooms, and 2 tablespoons of the fresh parsley. Cook for 1 minute to combine the flavors.
Pour in the reserved porcini soaking liquid and increase the heat to medium-high. Let the sauce simmer for about 2 minutes, allowing most of the liquid to reduce slightly. Taste and adjust seasoning with salt and pepper.
While the sauce is cooking, add the fresh tagliatelle to the boiling salted water. Fresh pasta will cook in 3-4 minutes. Stir gently to prevent sticking. Just before draining, reserve about ½ cup of the pasta cooking water, then drain the pasta.
Add the red pepper flakes or chili sauce (if using) to the mushroom sauce, then pour in the heavy cream and stir to combine. Add the reserved pasta water, a little at a time, to reach your desired sauce consistency.
Add the drained fresh tagliatelle to the mushroom sauce and toss gently but thoroughly to coat all the pasta. If the dish seems too dry, add more pasta water or a drizzle of olive oil.
If using lemon juice, add it now and stir to combine. Sprinkle the remaining fresh parsley over the top.
Divide the pasta among serving bowls and garnish generously with shaved or grated Parmigiano-Reggiano. Serve immediately.
