Traditional recipes

Tagliatelle with porcini mushrooms

Tagliatelle with porcini mushrooms

Recipe Tagliatelle with porcini mushrooms from of 06-10-2016 [Updated on 20-02-2018]

Tagliatelle with porcini mushrooms are a classic autumn first course, my absolute favorite. Very simple to prepare, yet it is not obvious to have an excellent result when preparing this dish. First of all, for its excellent result, fresh porcini mushrooms are needed, then noodles and good quality oil will enhance the taste of this autumn fruit.
Lately, to bind the pasta well to the sauce, I've been blending part of the mushrooms to create a cream, I like it better so I recommend it. In short, to have tagliatelle with porcini mushrooms as I like them, I better prepare them at home;) So I leave you to the recipe and I get to work, today in the kitchen I have courgettes, bats and cobwebs as a side dish, who knows what I will prepare;)

Method

How to make tagliatelle with porcini mushrooms

Clean and cut the mushrooms as explained in the guide.

In a pan with the oil, brown the garlic, once golden, add the porcini mushrooms.
Cook over medium heat for about 10 minutes, then add salt, add the chopped parsley and pepper and cook for another couple of minutes.

Transfer half of the mushrooms to a blender, add oil and blend everything.

Cook the pasta in a pot with plenty of salted water, drain it al dente and put it in a pan with a ladle of cooking water and add the blended mushrooms, sauté everything mixing gently.

Your tagliatelle with porcini mushrooms are ready to be brought to the table.


Tagliatelle with mushrooms and truffles

In a pan, brown the chopped garlic and the chilli pepper in the hot oil.

Then add the cleaned and sliced ​​mushrooms and fry everything for 2 minutes on a high flame.

Add the sliced ​​truffle to the pan with the mushrooms and immediately after the broth season with salt and leave to flavor for 5 minutes over low heat.

Separately, boil the tagliatelle, drain when al dente and toss with the freshly made mushroom and truffle sauce.


The peculiarity of this dish is that the mushrooms are lightly cooked by the heat of the pasta.

For 6 people

  • 400 g of noodles
  • 300 g of fresh porcini mushrooms
  • chopped parsley
  • 5 tablespoons of olive oil
  • salt, pepper to taste

Clean the mushrooms with a cloth and cut them into 3 millimeter sheets. Marinate them for half an hour in the same bowl in which you will serve them with the oil, salt, pepper and parsley.

In abundant salted water, cook the tagliatelle which, once drained, pour over the mushrooms. Do nothing for a minute so that the heat of the pasta cooks them slightly, then gently mix well and immediately bring this delicacy to the table.

If they are dry, add more extra virgin olive oil.


Recipe for tagliatelle with fresh porcini mushrooms

This little porcini went to market. This little porcini stayed home. And this little porcini went wee, wee, wee, all the way onto my tagliatelle. Porcini.

I will never forget the first time my hubby took me mushroom hunting in the woods and we found a beautiful large porcini mushroom! My excitement was truly childlike! I was expecting to take it home to cook but my hubby insisted we eat it raw, there in the woods! All I can say is Amazing with a capital A! Here in Italy, mushroom picking is a popular pastime. There are quite a few species that they search for, but porcini are the treasure of the hunt.

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This little porcini went to market. This little porcini stayed home. And this little porcini went wee, wee, wee, all the way onto my tagliatelle. Porcini, plural for porcino, or piglet, are a favorite of man and swine alike. Although Italian folklore has it that they sprout with the new moon, in reality they do well with a lot summer rain, followed by the autumn drop in fall soil temperatures. You and your pigs can find them near pine, spruce, hemlock and fir trees, though I suggest that you pay a little more and get them at the market and then quickly onto your own tagliatelle. Check out our wine pairings that complement this dish!


Tagliatelle with mushrooms and sausage

The tagliatelle with mushrooms and sausage they are a typical first course of the Italian culinary tradition, perfect for a last minute dinner or for a Sunday with the family. They are in fact a very tasty and vaguely homemade dish. They can be prepared in just 10 minutes: cooking both the mushroom sauce and the egg pasta is very easy and fast, it "steals" very little time! The rough noodle will hold the seasoning and allow you to create a mix that will amaze you. If you want you can replace the tagliatelle with pappardelle. Do you have a few more minutes? Replace i dried mushrooms with i fresh seasonal mushrooms, the result will be exceptional!

Return i dry porcini mushrooms in lukewarm water, squeeze and chop them. Filter the soaking water and set aside 1.5 dl. Boil the water for the pasta.

Brown 1 clove of garlic in 4 tablespoons of extra virgin olive oil, remove it and cook i mushrooms 1 minute. Pour the Flour, the mushroom soaking water and the cream, salt, pepper. Let it salt for another 2 minutes.

Grain the sausage and pour it into a pan together with theoil advanced. Brown it for 2 minutes over very high heat, turning it with a spoon.

Cook the fresh pasta, drain it al dente and season it with mushroom sauce.

Complete the mushroom tagliatelle with sausage and finish the dishes with parsley chopped.


Tagliatelle with porcini mushrooms - Recipes

So, in white, they are my favorites!

@Raining meat balls
They are also my favorites.

Hi Ennio :) I love mushroom tagliatelle. How hungry you made me comeeee: D: P Very good, congratulations and a big kiss, good day!

@Valentina
Thanks for the compliments Vale. : D Good day to you too!

Mamma mia Ennio that good. we do not use cream .. which instead we put in the version with peas too. But today .. I enjoy yours .. have a nice day :-)

@Claudia
I prefer them with cream, but I confess that I love them even without them. : D
Good day dear Claudia! :)

WHAT A GOOD! .
I EATED THEM AT LUNCH ON SUNDAY, MY MOTHER PREPARED THE HANDMADE TAGLIATELLE, AND I PREPARED THE SEASONING EXACTLY THE SAME WAY :-).
GOOD BOY :-)
HELLO
NUNZIA

@Nunzia
In autumn, tagliatelle with mushrooms are the Sunday dish par excellence! : D

How good. I love them with porcini mushrooms and cream. )
Good afternoon Ennio. Soon!

@Simona Roncaletti
Good afternoon to you too Simo! And thanks for visiting! :)

Porcini and cream is my family's favorite condiment for tagliatelle. Great first course :)

@Daniela
Thanks for the comment Daniela! :) I'm glad you like them!

@Annalisa Sandri
Thanks Annalisa. You're too kind!

Hi Ennio love this plate look absolutely delicious !!

@Gloria Baker
Thanks Gloria! :)

How good, Ennio. as usual you were precise and exhaustive in the step by step explanation. I also prefer them with cream, as long as it is a little + light. as for mushrooms. quality is the first thing. delicious and beautiful presentation! Super good. a big kiss
Marika

@Marikacakes
Thank you for the comment Marika! :) See you next recipe!

I'm looking at the photo of your tagliatelle and imagining the intoxicating scent of those porcini mushrooms.
Very good Ennio.
A hug and see you soon
Carmen

What a beautiful dish Ennio !! I love porcini mushrooms but the last time I bought them I found the worms in them and have been a bit hesitant ever since. I take the dry ones! a hug

@carmencook
I assure you that the perfume was truly INEBRIANT. :)

@marina riccitelli
It happened to me too.
Unfortunately, those damned white worms are greedy for porcini! :(

You know the experts advise not to use grated cheese with porcini mushrooms, but I don't want to talk about it too. You made me want to cook these pappardelle, good, see you soon

@Stefania Ciancio
I fully agree on the cheese! : D

How good are the tagliatelle with mushroomsiii * _ *
Ok ask me auto invitation to lunch at your place!

Touch a delightful button, this year there are very few porcini mushrooms. but they are of a wonderful good.
Today I made a teglietta of mountain pegs that are found in these parts.
Very good as always
Send

@ Tina / Last but not least
I am waiting for you! )

@Rosetta
Dear Rosetta, you will see that in the next few weeks the porcini mushrooms will multiply! : D
However, I also love nails very much.

Great recipe. I'll try it soon.
www.ricette-cucina-ricette.com

I plan to do them too this weekend! They are too good !!

@x
Thanks, let me know how it came to you! : D

@ Silvia- Perle ai Porchy
Thank you Silvia! :) You're too kind.
Let me know how they came to you! )

I love porcini. especially with pasta..gnamgnam.
a kiss

Ennio you made an excellent dish that I really like.
Excellent! :-)


Ingrediants

Fill a bowl with water at room temperature and soak the dried porcini mushrooms in it for half an hour, changing the water two or three times. After half an hour of soaking, the mushrooms must swell and regain their original appearance.

Pour the oil into a large non-stick pan and brown the crushed garlic cloves. When they are well browned, remove them and add the porcini mushrooms. Salt lightly and sauté them for a minute in a pan over moderate heat. Add the wine and let it evaporate for about five minutes. Lower the heat, add a glass of water and continue cooking for about another quarter of an hour, possibly adding more water if the mushrooms become too dry.

Meanwhile, boil the pasta in plenty of boiling salted water and, when cooked, drain and pour it into the pan with the prepared sauce. Add a sprinkling of grated Parmesan, if you like, the previously chopped parsley and freshly ground pepper, and if necessary, a little of the pasta cooking water, and sauté for a few minutes over high heat to mix well the everything.

Serve your tagliatelle with dried porcini mushrooms immediately, adding more chopped parsley to taste.

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Read the SCAMPI CREAM RISOTTO recipe or go back to HOME to read other recipes.


Preparation of tagliatelle with porcini mushrooms

1) Prepare the fritto. Eliminate the earthy part of the stems of the porcini mushrooms with a small knife, then scrape them with the blade and clean the hats with a damp cloth, to remove all residues of earth. Cut them into thin slices lengthwise.

Skin it shallot and the clove ofgarlic and chop them finely. Heat 4 tablespoons of extra virgin olive oil in a pan, add the prepared mixture and let it simmer over low heat for 2-3 minutes, then raise the heat and add the mushrooms.

2) Blend with the wine. Brown the mushrooms over high heat for a couple of minutes, add the leaves of thyme, fades with the White wine and let it evaporate.

Rule of salt and continue the cooking for about 5 minutes in a covered pot, then let it cool. If you prefer a creamier sauce, you can add 2 dl of cream and continue cooking until it thickens.

3) Cook the noodles. Meanwhile, dip the tomatoes in a pot with plenty of boiling water and drain them after 1 minute. Peel and cut them in half, remove the seeds and water, then cut the pulp into cubes and mix them in the pan with the mushrooms.

Bring plenty of water to a boil in a saucepan, add salt and cook the pasta very al dente, setting aside 3-4 tablespoons of cooking water. Pour the noodles into the pan with the mushrooms and tomatoes, add the cooking water kept aside, toss them for 1-2 minutes, until the bottom has thickened.

4) Add the chopped parsley, pepper and serve tagliatelle with porcini mushrooms .


1. Tagliatelle with porcini mushrooms

Among the simplest and tastiest dishes to prepare are tagliatelle with porcini mushrooms, a tasty first course that will conquer everyone with its goodness. Gently clean the porcini mushrooms, without washing them: put them upside down, remove the earthy part, scraping them with a small knife, cut them horizontally with a sharp knife, clean them with a damp cloth and brown them in a pan with oil and garlic. Season with salt and also add some fresh parsley. Meanwhile, cook the tagliatelle. As soon as they are ready, pour them into the pan with the sauce, adding a ladle of cooking water, stir in and serve with a sprinkling of pepper.


15 thoughts on & ldquo & # 8216Risottoed & # 8217 Tagliatelle with Mushrooms & rdquo

hello stefan
great looking mushrooms & amp dish.

on pasta risottata: my apologies if I sound a bore: but & # 8220pasta risottata & # 8221 generally, to my knowledge, refers only to pasta cooked as if it were rice: i.e. adding some hot liquid gradually.
when u finish the pasta by adding it still very al dente to a simmering sauce + and then adding more of its cooking water to finish it off & # 8212 I would not count that as & # 8220pasta risottata & # 8221: because most of its starch has already been lost in the water. In Italian cookery terms, I think most Italians would call that & # 8220spadellare / salto the pasta & # 8221

+ and I add this just to open up the conversation: as far as I know, reconstitute dry porcini do need a rather long cooking to fully unlock their full flavor: in all recipes that come to my mind, they are cooked longer than two minutes . Hazan (and of course one could argue with that) mixes fresh and dry reconstituted ceps from the very beginning and then cook them for a good 30 minutes or more I seem to recall.

what other people think?
ps: on pasta risottata there are then different schools: some top chefs swear by throwing the pasta in a very hot, dry skillet, to sort of toast it & # 8230 I would take the route u take any day: a finish in the hot sauce is more than enough for me, as I have always found & # 8220true & # 8221 pasta risottata far too starchy
Hi Stefano

Hi Stefano, the main point here is not to add the pasta cooking water, but only use the mushroom cooking liquid. Risotto is about two things: absorbing the stock and thickening the & # 8216sauce & # 8217 with starch. You are correct that in my recipe it is only the first part and not the second. Like you said & # 8212 I wouldn & # 8217t want it so starchy. I do not know of a better word for this and I have seen Italians call this risottata for recipes using long pasta. It is definitely not the same as skip, because that would be with pasta cooking water. Starting with dry pasta and adding the liquid slowly is only suitable for short pasta. Long pasta needs to be cooked until it is pliable before it can be cooked with just a little stock. The tagliatelle I use only requires 6 minutes to be cooked al dente, and I found that 2 minutes is just enough to absorb the 500 ml of mushroom liquid, but I suppose you could parcook it for only 2 minutes and then cook it in the stock for 4 minutes by lowering the heat if you want more starch in there. In my experience, dried porcini LOSE their flavor if cooked for too long. I do not understand how long cooking can & # 8216unlock & # 8217 the flavor. This is an interesting thought though, so I will do some digging. Thanks for your comments, as always.