Tagliatelle with Mushroom Sauce is a classic autumn dish, flavourful and easy to prepare. Some variations of the recipe calls for cream, which however covers the taste of the mushrooms somewhat. It’s best to use fresh mushrooms, but you can also use dried ones, making sure to soak them at least an hour beforehand and change the water at least once. If you want you can also add tomatoes to give some color to the recipe. For a more flavorsome first course, try the recipe with the addition of a few cubes of speck or pancetta, and garnish with a sprinkling of parsley. You won’t be disappointed with the result!
- 350 g Tagliatelle Pasta
- 300 g Mushrooms (fresh or dry)
- 1 Onion
- 1 spring of Rosemary
- 1 Garlic clove
- 5 spoons of Extra Virgin Olive Oil
- 100 g of White wine
Dice onion and place it in a pan with a little olive oil. Stew in a little water. Add washed, coarsely chopped mushrooms. Mince garlic, rosemary, and parsley and add them to the mushrooms.
After a few minutes, splash in half a glass of white wine and allow it to evaporate. Salt and continue cooking for about 30 minutes.
Meanwhile, cook Tagliatelle pasta in a plenty of salted water pot, drain and toss in the pan with the mushroom sauce for 2 minutes.