Mushroom Tagliatelle
A luxurious, earthy pasta dish featuring a medley of sautéed mushrooms tossed in a velvety garlic and herb cream sauce.
Ingredients
- •1 lb (450g) dried tagliatelle pasta
- •1.5 lbs (700g) mixed mushrooms (cremini, shiitake, or oyster), sliced
- •3 tablespoons unsalted butter
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1 small shallot, finely diced
- •1/2 cup dry white wine
- •1 cup heavy cream
- •1/4 cup freshly grated Parmesan cheese
- •2 tablespoons fresh parsley, chopped
- •1 teaspoon fresh thyme leaves
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente.
- 2
While the water heats, melt the butter with the olive oil in a large skillet over medium-high heat.
- 3
Add the sliced mushrooms to the skillet in a single layer and cook undisturbed for 3-4 minutes to achieve a deep golden brown sear.
- 4
Stir in the shallots and cook for another 2 minutes until softened, then add the garlic and thyme, cooking for 1 minute until fragrant.
- 5
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer until reduced by half.
- 6
Lower the heat to medium-low and stir in the heavy cream, simmering gently for 3-5 minutes until the sauce slightly thickens.
- 7
Drain the pasta, reserving 1/2 cup of the starchy cooking water.
- 8
Toss the cooked tagliatelle directly into the skillet with the mushroom sauce, adding the Parmesan cheese and a splash of reserved pasta water if needed to coat the strands perfectly.
- 9
Season generously with salt and pepper, garnish with fresh parsley, and serve immediately.
💡 Chef tips
- For the best flavor, do not crowd the pan when browning the mushrooms; cook them in two batches if necessary to ensure they sear rather than steam.
- If you prefer a lighter version, you can substitute half of the heavy cream with vegetable broth or pasta cooking water.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; add a splash of water when reheating to loosen the sauce.
✅ How it should turn out
The finished dish should have perfectly al dente pasta coated in a glossy, savory cream sauce that smells of toasted garlic and earthy mushrooms, with a rich, umami-forward flavor profile.