cooco logo
Search icon
Notification icon
Tagliatelle Ai Funghi

Tagliatelle Ai Funghi

By Volodymyr Korolyuk
0’ Prep time
45’ Cook time
45’ Total time
1494 Calories
2 Serving

Summary

Tagliatelle Ai Funghi is a gluten free and primal recipe with 2 servings. For $51.75 per serving, this recipe covers 72% of your daily requirements of vitamins and minerals. One portion of this dish contains around 41g of protein, 77g of fat, and a total of 1469 calories. Head to the store and pick up butter, heavy whipping cream, shallot, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. It is brought to you by Foodista. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is good. Try Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu), Tagliatelle con Spinaci e Funghi, and Tagliatelle paglian e fieno - Straw and hay tagliatelle for similar recipes.
Volodymyr Korolyuk 0 Followers

Step by Step

Check circle icon

Step 1

Before making the dish, you need to reconstitute the dried porcini mushrooms. Soak the mushroom in a bowl of very hot water for at least 30 minutes. Then, remove the mushrooms, towel dry, and slice into smaller pieces. Strain and reserve the liquid for later.
Check circle icon

Step 2

While you are preparing the mushrooms, put a large pot of salted water to boil. Most egg pasta cooks really quickly, less than 5 minutes, so plan accordingly.
Check circle icon

Step 3

In a large skillet, heat the butter until bubbly, then add the shallot and garlic. Saute for a few minutes until they soften. Next, Add the mushrooms, both fresh and the porcinis. Salt to taste. Saute over medium high heat for 10-15 minutes. The mushrooms should be nicely browned.
Check circle icon

Step 4

When mushrooms look just about done, drop your pasta into the boiling water and cook to desired doneness, it should be al dente. Drain the pasta, and add it to the skillet with the mushrooms, shallot, garlic. With the heat still at medium to medium high, add the parsley and heavy cream. Stir until all the ingredients are well blended. Let the cream reduce. If liquid is absorbed too quickly, add some of the porcini mushroom liquid, or additional cream if you wish. The sauce should coat the pasta nicely, but it should not be thick at all.
Check circle icon

Step 5

Serve your pasta with a sprinkling of parmesan cheese, and some fresh parsley. In terms of wine, I like a dry lambrusco with this dish. Your favorite red would surely be great, too. ENJOY!!!!!

Ingredient

  • table salt
    table salt
    2
  • parsley
    parsley
    4 tbsps
  • fresh mushrooms
    fresh mushrooms
    226.8 grams 226.8 grams
  • grated parmesan cheese
    grated parmesan cheese
    2
  • butter
    butter
    4 tbsps
  • garlic
    garlic
    2 cloves
  • crimini mushrooms
    crimini mushrooms
    226.8 grams
  • shallot
    shallot
    1
  • cream
    cream
    238 milliliters
  • dried porcini mushrooms
    dried porcini mushrooms
    453.59 grams

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant