Tagliatelle of Mushroom

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Ingredients

  • 2 large cups of mushrooms, chopped / sliced to roughly the same size (I used Eringi, Shimeji and Maitake)
  • Tagliatelle for 2
  • Small bunch of flat leaf parsley, leaves picked
  • 2 cloves of garlic, peeled and whole
  • 2 knobs of butter
  • Salt & Pepper
Recently I've become interested in cooking really simple food - the kind of food where you can identify every ingredient just by glancing at the dish for a second.  I like the idea of a delicious dish that just celebrates the natural flavour of its few, core ingredients.  In this case, mushrooms.

Makes 2 portions.

  1. Drizzle a little olive in a pan and bring to a high heat.  Pour in the mushrooms - they should sizzle instantly (if they don't, you are just boiling them and the flavour won't be as good).  Throw in the garlic cloves and one knob of butter.  Toss and season with salt and pepper.  You want to get some colour on the mushrooms.
  2. Boil the tagliatelle in some salted water until al dente.  Drain.
  3. Remove and discard the garlic cloves from the mushrooms.  Add the pasta to the pan and mix well.  Throw in the other knob of butter and toss to get a nice shine on the tagliatelle.
  4. Sprinkle over the parsley, season and serve.


For a richer taste, grate some parmesan over the tagliatelle before serving.
yongfook
Question from the Chef

“What's your favorite way to cook with mushrooms?”

  • gingerslice
    gingerslice says

    Simple and perfect! I love tagliatelle!!!

  • nisemac
    nisemac says

    simple,quick and elegant. i have a bottle of pinot grigio i haven't opened. now i have a reason to do so.

  • Tia
    Tia says

    Oh, how glorious! :)

  • telliecoin
    telliecoin says

    the mushrooms are cuteee

  • UncleDee
    UncleDee says

    Nice picture its makin me hungry yea

  • tr1n1ty
    tr1n1ty says

    Alrighty, I'm SO going to have to make this this week! I have a batch of frozen egg pasta I've been waiting to get rid of...

  • wucancook
    wucancook says

    Mmm sexy pasta!

  • iconsam
    iconsam says

    The shine on the pasta is superb. Looks sofa king good.

  • ilyana
    ilyana says

    I tried it this morning, didn't have garlic on hand (horrible, I know) and used garlic butter spread instead! I also used rosemary instead of parsley...was simple but really good.

  • dannyjay
    dannyjay says

    wow! so simple, yet I can just imagine this dish exploding with flavor! well done!

  • winnie
    winnie says

    yum!

  • veggiechef
    veggiechef says

    i love the simpleness

  • veggiechef
    veggiechef says

    I tried it yesterday it was so good

  • skerr
    skerr says

    This recipe looks so good! I lve in Oregon and have never heard of the mushrooms that you suggested. I was thinking Portabello and button. I was wondering taste wise, if there are any mushrooms that I could substitute, that I have available to me?

  • Muttoneer
    Muttoneer says

    If you live anywhere near Portland you could always try to find the mushrooms in an Asian market. Fubonn in Portland and Uwajimaya in Beaverton (both huge stores) are two good options. Sounds like it'd be good with other varieties of mushroom too, though. Good luck.

  • yongfook
    yongfook says

    yep I think it's always best to just use local ingredients - use the mushrooms that are grown in your region! you'll create your own unique flavour :)

  • instinct
    instinct says

    yummy...simple & tempting..should try it out one of these days

  • pixeljuggler
    pixeljuggler says

    Just had a look in the fridge and I have some mushies to try this with. Great!

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