Tagliatelle with porcini mushrooms is a simple and very tasty recipe. Here’s the secret to making them creamy without cream.
the Tagliatelle with porcini mushrooms They are a simple and quick to prepare dish that returns an incomparable aroma and taste: they represent one of the recipes that can be found in all guidebooks on Italian cuisine.
Perfume and aroma for a first course which has many admirers but is often “manhandled” by the addition of an ingredient, most often used to disguise the ineptitude of the chef on duty or perhaps the poor quality of the mushrooms.
The ingredient that should never be used is cream, especially when used for serving Pasta with mushrooms the creaminess that cooking could not produce.
Of course, me Mushrooms to be used with noodles i porcini mushrooms, preferably fresh, alternatively deep-frozen. The dry ones, on the other hand, are not suitable for the preparation of this recipe.
Only a few ingredients to use.
To prepare a respectable tagliatelle with mushrooms, just follow a few simple tips and know the secret to making it creamy without ruining it with whipped cream.
ingredients for 4 persons
- 300 grams of pasta
- 300 grams of porcini mushrooms
- chopped parsley
- Half a clove of garlic
- Evo Oil 50 ml
- a chilli
preparation
The preparation of tagliatelle with mushrooms is quick and easy.
Clean the mushrooms if they are fresh and cut into slices with a vegetable peeler.
Fry the oil in a pan with half the garlic clove and the chili without breaking them. After 3 minutes, remove the garlic and add the mushrooms. Fry over high heat for 5 minutes, skipping frequently.
Remove 2 tablespoons of mushrooms from the pan and, using a mezzaluna on a cutting board, chop them almost to a coarse creamy consistency that you can set aside.
In a saucepan, boil the tagliatelle in plenty of water and lift halfway through cooking.
The cooking of the pasta should therefore be completed in a pan, adding a little cooking water if necessary. At the end of cooking, add the cream of mushrooms previously prepared and sauté in the pan, add the parsley.
Thanks to the strength of the pasta cooking water and the mushroom cream, we get a creamy and creamy tagliatelle, without having to resort to cream that would mask the fresh but decisive taste of the porcini mushroom.
The pasta to be used for tagliatelle with mushrooms must not be egg-based.
Alternatively, you can opt for the pappardellawhich has a larger width.
If you are lucky and live in the middle of the forest, you might have one in addition to porcini mushrooms trufflewhich is an ideal addition to embellish this already succulent recipe.
Obviously in this case the truffles, maybe those Black by Bagnoli or one of the many Italian truffles, should be added to the dish raw and not cooked. In this case, too, we recommend not grating them, but rather cutting them into very thin slices with a potato peeler.
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