Mushroom Tagliatelle
Silky tagliatelle with a rich porcini and mixed mushroom sauce, cream and thyme. Straining and reducing the porcini soaking liquid by half before it goes into the sauce concentrates its deep, earthy flavour instead of diluting the cream.
Ingredients
Instructions
Soak porcini in hot water 20 minutes, drain and strain liquid.
Fry fresh mushrooms in butter over high heat until golden.
Add garlic, thyme and rehydrated porcini, cook 2 minutes.
Add strained porcini liquid and reduce by half.
Add cream and simmer 5 minutes until slightly thickened.
Cook tagliatelle until al dente, reserve 200ml pasta water.
Toss pasta with mushroom cream sauce, adding pasta water to adjust.
Serve with parmesan and fresh parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.