This wild mushroom tagliatelle recipe can easily be customized to your taste and needs, you can make your own fresh tagliatelle or use dry pasta if your time is limited.
Tagliatelle con Funghi
400 g fresh tagliatelle
4 tbsp extra virgin olive oil
2 shallots, sliced
1 cup shiitake mushrooms, cleaned and halved
1/2 cup dried porcini mushroom or 1 cup fresh porcini, cleaned and sliced
6 basil leaves, chiffonade to garnish
1/4 cup freshly grated parmigiano reggiano
Place the dried porcini in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the porcini from the water with a slotted spoon, reserving the liquid. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
Bring a large pot of salted water to a boil. Meanwhile place a 12-inch skillet over medium-high heat. Add the olive oil, the shallots and sauté until translucent about 3 to 4 minutes. Add the shiitake and porcini mushrooms and cook, stirring often, until they have released most of their liquid, about 5 minutes. Sprinkle with salt and add 1/2 cup mushroom liquid. At this point add the fresh tagliatelle to the boiling water cook your pasta until just under al dente (about 2 -3 minutes) and drain. Toss the tagliatelle in the pan with sauce. Add mushroom liquid if needed and bring to a boil for 30 seconds. Plate in serving bowls and top with grated parmigiano, basil chifonnade and a drizzle of olive oil.
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