Mushroom Tagliatelle
Rich, earthy, and comforting mushroom tagliatelle coated in a velvety garlic and herb cream sauce.
Ingredients
- •1 lb tagliatelle pasta (450g)
- •1.5 lbs mixed mushrooms (cremini, shiitake, and button), sliced (680g)
- •3 tablespoons unsalted butter (42g)
- •2 tablespoons extra virgin olive oil
- •1 large shallot, finely diced
- •4 cloves garlic, minced
- •2 sprigs fresh thyme
- •1 cup heavy cream (240ml)
- •1/2 cup grated Parmesan cheese (50g), plus extra for serving
- •1/4 cup fresh flat-leaf parsley, chopped
- •Salt and freshly cracked black pepper to taste
- •1/2 cup reserved pasta cooking water (120ml)
Instructions
- 1
Bring a large pot of generously salted water to a boil and cook the tagliatelle according to package instructions until al dente.
- 2
While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 3
Add the sliced mushrooms in a single layer without overcrowding, cooking undisturbed for 4-5 minutes until golden brown on the bottom before stirring.
- 4
Stir the mushrooms and cook for another 3-4 minutes until tender and browned all over, then transfer them to a plate and set aside.
- 5
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- 6
Add the diced shallot and sauté for 2-3 minutes until soft and translucent.
- 7
Stir in the minced garlic and fresh thyme leaves, cooking for about 1 minute until fragrant.
- 8
Pour in the heavy cream and bring to a gentle simmer, letting it reduce slightly for about 3 minutes.
- 9
Return the cooked mushrooms to the skillet along with any accumulated juices.
- 10
Drain the pasta, reserving half a cup of the starchy cooking water.
- 11
Add the cooked tagliatelle directly into the skillet with the mushroom cream sauce, tossing gently to coat every strand.
- 12
Stir in the grated Parmesan cheese and chopped parsley, adding a splash of the reserved pasta water as needed to create a glossy, silky sauce.
- 13
Season generously with salt and freshly cracked black pepper, then serve immediately with extra Parmesan on top.
💡 Chef tips
- For a deeper, umami-rich flavor, rehydrate a handful of dried porcini mushrooms in warm water and chop them to add along with the fresh mushrooms.
- To make this recipe pareve or vegan, substitute the butter with olive oil, the heavy cream with full-fat canned coconut milk or oat-based cooking cream, and omit the Parmesan or use a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of milk or water to restore the creamy texture.
✅ How it should turn out
The finished dish should feature tender ribbons of pasta enveloped in a rich, glossy cream sauce heavily infused with deeply browned, earthy mushrooms, aromatic garlic, and sharp Parmesan.