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Recipes   /   Tagliatelle ai Funghi – Tagliatelle with Mushroom Sauce

Tagliatelle ai Funghi – Tagliatelle with Mushroom Sauce

Apr 13, 2016 by Gabriele Corcos


There is a way of saying in Tuscany: “If your father in law invites you to go out to forage for mushrooms, either he likes you a lot or he’s planning to leave you in the woods!” This really refers to the Porcini Mushrooms, that are usually harder to find, but it still shows the deep and rooted culture of ingredients and lifestyle of my home country.

This recipe is incredibly simple, and can be applied to any kind of mushroom you can forage or buy; however there are a couple of basic rules to always follow in the preparation of this sauce.

Never wash mushrooms! Use a pairing knife to remove the harder portion of the stem that is planted in the ground as it is usually hard, then gently scrape off any dirt you can find… a soft toothbrush has always been part of my mushroom kit. It is also possible to find online specialty pocket knifes that have a brush attached to them, one tool for everything.

Never over cook mushrooms or wet them excessively with oil or broth. Even if mushroom might appear dry to the touch, they are in fact very rich in moisture. Resist the temptation of wetting them into a sauce, but rather cook them slowly and allow them to release their juices so they can turn into sauce.

Buon Appetito, and good luck with your Father In Law!!!

Prep: 5 minutes / Cook: 10 minutes / Serves: 6

  • ½ cup extra virgin olive oil
  • 1 ½ pounds mixed mushrooms, cleaned and rough chopped
  • Kosher salt and black pepper
  • 4 ounces unsalted butter
  • ¼ cup mint leaves, hand torn
  • ¼ cup freshly grated pecorino cheese, plus more for finishing
  • Fresh tagliatelle, recipe follows

1Bring a large stockpot filled with salted water to a rolling boil.

2Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they soften, about 5 minutes.

3Season the mushrooms with salt and pepper. Add the butter and mint leaves and cook until the butter is melted and the mint begins to crisp, about 3 minutes. Remove from the heat.

4Cook the pasta to al dente, strain and add to the sauce.   Add the pecorino and toss to coat the pasta in the sauce. Garnish with freshly grated black pepper and pecorino.


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