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Tagliatelle with Porcini Mushrooms | Delicate & Creamy
(0)
25 min
Quick
Gurkerl Küche
Ein herbstlicher Hochgenuss der italienischen Küche: Feine Tagliatelle serviert mit aromatischen Steinpilzen, in Butter und Weißwein sanft geschmort, vollendet mit frischen Kräutern und feinstem Parmesan. Ein schnelles, edles Pastagericht für Genießer!
Ingredients
Preparation method
Preparation & Prepping
Carefully dry-clean the porcini mushrooms using a mushroom brush or paper towel (do not wash them, so they do not absorb water) and cut them into bite-sized slices. Finely chop the shallots and garlic. Wash the parsley, shake dry, and finely chop the leaves.
Prepare Porcini Sauce & Cook Pasta
Bring plenty of water to a boil in a large pot, salt well, and cook the tagliatelle until al dente according to the package instructions. Before draining, ladle out a cup of starchy pasta water (approx. 100 ml) and set aside.
At the same time, heat olive oil and half of the butter in a large pan. Sauté the sliced porcini mushrooms over medium to high heat for 3–4 minutes until golden brown. Add the shallots and garlic and sauté gently for 1–2 minutes until translucent.
Chef's tip
Never rinse fresh porcini mushrooms with water, as they absorb moisture and turn soggy instead of crisping up nicely during frying. Dry brushing preserves their intense forest aroma.
The starchy pasta water is the key to a perfect Italian emulsion: it binds butter, wine, and mushroom juices into a silky sauce, completely without cream.
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