If you love mushrooms then you will love this mushroom tagliatelle. Mushrooms absorb so much flavour, they’re such a sponge for it. One thing a lot of people do wrong is not get enough moisture out of the mushrooms when cooking and then you are left with soggy mushrooms. Adding the mushrooms to a hot dry pan on high heat will help fix that and then any liquid added after will get absorbed and you will be left with flavourful mushrooms. One secret to this recipe is the porcini powder that you can easily make or buy. This will be a new flavour option for basically any recipe you make moving forward. I always make sure to have enough on hand.
TAGLIATELLE WITH MUSHROOMS
Recipe by Mark Calaminici | Food Loves Company
500g mixed mushrooms, sliced or chopped
¼ cup white wine
2 tbsp. extra virgin olive oil
60g or 4 tbsp. unsalted butter
2 cloves garlic, finely chopped
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes or paste, to taste
8g or 2 ½ tbsp. fresh marjoram, finely chopped
10g or 2 tbsp. Porcini powder
500g Tagliatelle pasta
20g 3 tbsp. fresh parsley, finely chopped
60g Parmigiano-Reggiano, finely grated
1. To make the porcini powder place a package of dried porcini mushrooms into a food processor or spice grinder and grind until you achieve a powder like consistency. You may have to sieve through a mesh strainer to get rid of any left behind larger pieces of porcini.
2. Heat a large pan over high heat. Add mushrooms and let cook, undisturbed. After about 5-10 minutes give a stir and depending on how brown they are leave again for another 5 minutes, undisturbed. You want to release as much moisture from the mushrooms as you can. Once the mushrooms have started to brown and most of the moisture has been released deglaze with white wine. Add butter, garlic, marjoram chili flakes, porcini powder and season with salt and freshly cracked pepper. Bring heat down to low-medium while cooking the pasta.
3. Cook the spaghetti in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
4. Add pasta to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add the parsley and mix and toss. Turn off the heat or remove the pan from the head and add the Parmigiano-Reggiano, a handful at a time and mix and toss to incorporate into the pasta. You can add more pasta water if needed and you should end up with a smooth silky and creamy sauce. Enjoy!
Until next time, Ciao!