Tagliatelle ai funghi
Tagliatelle ai funghi, from above
Non vegEggEmilia Romagna

Tagliatelle ai funghi

Mushrooms browned hard, garlic, parsley and butter. Earthy, cosy and gone in minutes.

30 minTime
21 gProtein each
mildSpice
Mushroom season1 chapter · 1 min read

Make it your way

Grandma's wayMushrooms, garlic, butter, parsley.
The original
539kcalsame
21 gproteinsame
4 gfibresame
30minutessame

Tagliatelle ai funghi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Egg pasta350 g egg tagliatelle
Button mushroom500 g mixed mushrooms, sliced, with a few dried porcini if you have them
Olive oil2 tbsp
Butter2 tbsp
Garlic4 cloves, chopped
Flat leaf parsleya handful, chopped
Parmesan½ cup, grated
Black peppera pinch
Saltto taste

Method

4 steps
  1. 1Heat oil in a wide pan until hot. Add mushrooms in one layer and leave them alone for 3 minutes.
  2. 2Stir, add butter, garlic and salt, and cook until all liquid is gone.
  3. 3Boil tagliatelle until al dente and toss with the mushrooms and a ladle of pasta water.
  4. 4Add parsley and parmesan, toss and serve.
Serve it like this

Twirl into warm bowls, spoon the browned mushrooms over the top and finish with parsley and a little parmesan.

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Make it a meal

What goes with Tagliatelle ai funghi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Piadina romagnola30 min
Bread or rice Risotto ai funghi45 min
On the side Marinara sauce35 min
On the side Salsa verde italiana15 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
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