Indulge your taste buds with a classic Italian dish that’s both comforting and elegant. Tagliatelle Champignons is a delightful pasta dish featuring tender tagliatelle noodles tossed in a rich, creamy sauce infused with the earthy flavors of fresh mushrooms. This simple yet satisfying meal is perfect for a cozy dinner at home or a special occasion. Join us as we explore the world of Tagliatelle Champignons!
INGREDIENTS
For Fresh Pasta:
- 400 g fresh homemade pasta
For Mushroom Tagliatelle:
- 600 g mixed fresh mushrooms, chopped (such as oyster, shiitake, or portobello)
- 2 French shallots, chopped
- 60 ml (¼ cup) butter, divided
- 125 ml (½ cup) white wine
- 30 g (¼ cup) finely grated Parmesan cheese
- 30 ml (2 tbsp) fresh thyme leaves
- Pepper and fleur de sel, to taste
INSTRUCTIONS
Making Fresh Pasta:
- Prepare fresh pasta dough according to your preferred recipe.
- On a floured surface, roll the dough into a 15.25 cm (6-inch) wide strip, then continue rolling until it’s about 1 mm (1/32 inch) thick.
- Dust the pasta lightly with flour, fold it over itself several times, and cut into 1 cm (⅜ inch) wide strips to form tagliatelle. Unfold and place on a baking sheet to dry for 20 minutes.
Preparing Mushroom Tagliatelle:
- Boil a large pot of water.
- Cut the mushrooms into equal-sized pieces.
- In a large nonstick skillet, melt ½ tbsp of butter over medium-high heat. Sauté half the mushrooms for 7-8 minutes until browned, then transfer to a plate.
- Add another ½ tbsp of butter and the remaining mushrooms to the skillet, cooking until golden brown (about 4 minutes).
- Add the shallots and cook for an additional minute. Return the reserved mushrooms to the skillet.
- Pour in the white wine and simmer for 2-3 minutes until reduced by half.
- While the wine reduces, cook the tagliatelle in boiling water for 4-5 minutes until al dente.
- Once the wine has reduced, remove from heat, stir in the remaining butter, and mix well.
- Using tongs, transfer the pasta directly into the skillet with the mushroom sauce, tossing to coat.
Serving:
- Divide the tagliatelle among four plates. Garnish with Parmesan, fresh thyme, crushed pepper, and fleur de sel. Serve immediately.
Notes:
- For best flavor, use a mix of different mushroom varieties.
- Drying the pasta for 20 minutes helps prevent it from sticking during cooking.
Storage:
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: 595
- Protein: 23 g
- Fat: 27 g
- Carbohydrates: 66 g
- Fiber: 7 g
- Sodium: 347 mg
