Porcini Truffle Mushroom Tagliatelle
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 12
About this dish
The brown water left from soaking dried porcini carries an earthy mushroom flavor through the whole sauce, while a mix of fresh mushrooms provides the bite.
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White wine, butter and Parmigiano bind it without cream so it clings to wide tagliatelle, and the truffle paste is only a finishing scent.
Ingredients
Instructions
- 1
Soak 20g dried porcini in 200ml warm water for 15 minutes.
Separate the mushrooms from the soaking liquid. Strain the liquid if it contains any grit.
- 2
Cook 320g tagliatelle in salted boiling water for 1 minute less than the package time.
Reserve 250ml pasta water.
- 3
Melt 2 tablespoons olive oil and 20g butter in a wide pan over medium heat.
Saute 60g minced shallots and 3 minced garlic cloves for 3 minutes until translucent.
- 4
Add 450g mixed mushrooms and the rehydrated porcini.
Cook over high heat for 5-6 minutes until all moisture evaporates and the mushrooms turn deep brown.
- 5
Add 120ml white wine and cook over high heat until the alcohol evaporates.
Add 100ml of the porcini soaking liquid and reduce for 2 minutes to concentrate.
- 6
Add 30g Parmigiano.
Add pasta water gradually to reach your desired sauce consistency.
- 7
Add the tagliatelle and toss for 1 minute.
Finish with the remaining 20g butter, 30g Parmigiano, and 15g chopped parsley. Turn off the heat, then stir in 15g truffle paste.
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