Tagliatelle with porcini mushrooms
Here is an absolutely irresistible autumnal first course, a recipe entirely based on the quality of the ingredients used, perfect for Sunday lunch but also for many other occasions.
HOW TO PREPARE TAGLIATELLE WITH PORCINI MUSHROOMS
Ingredients for 4 people:
- 2 packs of Pasta Fresca Rossi Emiliane tagliatelle
- 500 g of porcini mushrooms
- parsley
- 2 cloves of garlic
- 50 g of butter
- 50 g of extra virgin olive oil
- salt to taste
- black pepper to taste
Preparation
- Clean the porcini mushrooms thoroughly, removing the soil from the base of the mushroom with a small knife. Using a small brush with soft bristles, try to remove the remaining soil, then quickly rinse the mushrooms under running water.
- At this point, dry them and cut them into slices about 4 mm thick.
- Put the extra virgin olive oil and the butter, along with the crushed garlic, in a large pan and sauté gently.
- Add the sliced mushrooms when the garlic is still light in color and cook over medium heat for 8-9 minutes.
- Season with salt and pepper to taste.
- Bring a pot of salted water to a boil. Cook the emiliane tagliatelle, drain them al dente, and sauté them for one minute with the sauce.
- Your porcini mushroom tagliatelle are ready to be served!