Porcini Truffle Mushroom Tagliatelle (포르치니 트러플 버섯 탈리아텔레)
Tagliatelle is wrapped in an earthy mushroom sauce built from rehydrated porcini and its soaking liquid, then finished with truffle aroma for deep umami.
Instructions
- 1
Soak dried porcini in 200ml warm water for 15 minutes, then separate mushrooms and soaking liquid.
- 2
Cook tagliatelle to al dente and reserve 250ml pasta water.
- 3
Melt olive oil and butter in a wide pan, sauteing shallot and garlic until translucent.
- 4
Add fresh mushrooms and soaked porcini, cooking on high heat until moisture evaporates and browning develops.
- 5
Deglaze with white wine, reduce alcohol, then add 100ml porcini liquid and concentrate.
- 6
Stir in truffle paste and half the parmesan, adjusting sauce texture with pasta water.
- 7
Add pasta and toss for 1 minute, then finish with remaining parmesan and parsley.
Tips
Nutrition (per serving)
Adjust Servings
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