This tagliatelle and mushroom recipe is a one pan wonder.
So delicious and quick to make.
Tagliatelle with Mushroom Sauce is one of those dishes that make you say “WOW” with the first bite!
Be sure to use a variety of only FRESH mushrooms.
Serve it as a main course or as an appetizer.
Ingredients;
12oz Tagliatelle, cooked as pkg indicates
1 1/2 LBS assorted fresh mushrooms such as porcini, chanterelle and morel, cleaned, trimmed and sliced
¼ cup extra virgin olive oil
3 TBLS unsalted butter
3 cloves of garlic, sliced thin
2 TBLS shallot, minced
1 rosemary branch
3 fresh sage leaves
salt and red crushed pepper to taste
1 1/2 cups chicken stock
1/4 cup heavy cream (optional)
1 TBLS fresh minced parsley
1/2 cup grated Parmesan cheese
Directions;
Boil the water to cook the pasta while preparing the mushrooms.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to soften and shrink. Then add the remaining mushrooms. Cook and stir until liquid appears in the pan. Then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes total.
Reduce the heat to medium, add the butter, and let it melt. Add the garlic, shallot, rosemary, sage and salt and pepper, sauté for 2 minutes. Add the chicken stock and optional cream and simmer until reduced by half, about 3 minutes.
Remove the sage leaves and rosemary.
Toss the cooked and drained pasta into the sauce (add a little pasta water if it appears to be dry) and serve sprinkled with Parmesan cheese and parsley.
