Tagliatelle With Mushrooms - A Step By Step Recipe With A Photo

Pasta with mushrooms is a super-classic of Italian cuisine, a dish that everyone loves for its taste and aroma. Take a look at how to make mushroom tagliatelle, just lick your fingers, you'll love it!

Cooking description:

This recipe uses ready-made egg pasta, but if you have the time and desire, make homemade fresh wide pasta, such recipes are on our website. Instead of champignons, you can take any mushrooms, ideally - porcini, including dried ones.

Purpose: For lunch / For dinner / Inexpensive

Main ingredient: Mushrooms / Pasta / Champignons / Porcini mushrooms / Dried mushrooms

Dish: Hot dishes / Pasta

Diet: Vegetarian food

Ingredients:

• Egg paste - 250 Gram
• Fresh champignons - 500 grams
• Garlic - 1 Clove
• Dry white wine - 1/2 Glass
• Broth - 1 Glass (meat or vegetable)
• Wheat flour - 1/2 Art. spoons
• Olive oil - 30 grams
• Butter - 25 grams
• Fresh parsley - 1 Bunch
• Ground black pepper - To taste
• Salt - To taste
• Hard cheese - To taste (grated, for serving)

Servings: 3-4

How to cook Tagliatelle with mushrooms

1. Peel fresh mushrooms, rinse quickly under running water, dry and cut into slices. Put the water to boil for the pasta. In a large skillet, heat the olive oil and butter, add the garlic clove, cut in half. 2. Fry the garlic until golden brown and remove from the pan. 3. Add chopped shallots and simmer for a few minutes, then add mushrooms, salt and black pepper. 4. Fry the mushrooms for 5-7 minutes, then pour in the wine and simmer the mushrooms, uncovered, over medium heat, until all the wine has evaporated. 5. Thoroughly mix the broth with flour, pour into the pan, simmer the mushrooms for a few more minutes and turn off the heat. 6. Strain the boiled pasta, put in a pan to the mushrooms, add finely chopped parsley, mix gently and leave the paste for a couple of minutes - soak.