close
Magazine
Advertisement
 

Tagliatelle with mushroom medley

Choose a variety of exotic and wild mushrooms for this feast of fungi. Their flavours are complemented by rich Marsala in a dish that will fit perfectly into a well–balanced diet – the result is pleasing without being laden with cream.

Tagliatelle with mushroom medley

Ingredients

  • 10 g dried porcini mushrooms
  • 100 ml boiling water
  • 2 tablespoons extra virgin olive oil
  • 3 French shallots, chopped
  • 250 g button or closed cap mushrooms, sliced
  • 150 ml Marsala
  • 500 g tagliatelle
  • 1 clove garlic, finely chopped (optional)
  • 500 g mixed mushrooms, such as shiitake, oyster, chestnut, chanterelle or other wild mushrooms, sliced or halved
  • 250 g tomatoes, peeled, seeded and sliced
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • salt and pepper

Preparation

  1. Put the dried porcini mushrooms in a bowl and cover with the boiling water.
  2. Set aside to soak for 15 minutes, then drain, reserving the soaking liquid.
  3. Slice the rehydrated mushrooms, discarding any tough stalks.
  4. Heat half the oil in a saucepan and fry the shallots until they are tender and golden, about 3 minutes.
  5. Add the button or closed cap mushrooms and cook for a further 8–10 minutes or until all the juice from the mushrooms has evaporated.
  6. Add the Marsala and the soaking liquid from the dried mushrooms.
  7. Simmer for about 10 minutes or until the sauce has reduced by half.
  8. Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  9. About 5 minutes before the pasta is done, heat the remaining 1 tablespoon oil in a large frying pan.
  10. Add the garlic, if using, and the mixed mushrooms.
  11. Cook over a moderate heat for 3–5 minutes, shaking the pan often, until the mushrooms are lightly cooked.
  12. Stir the tomatoes, thyme and parsley into the mushroom sauce and heat through for 1–2 minutes.
  13. Add the mixed mushrooms, season to taste and remove from the heat.
  14. Drain the pasta and divide it among 4 serving dishes.
  15. Spoon the mushroom sauce on top and serve immediately.

Serves 4
Preparation: 15 minutes, plus 15 minutes soaking
Cooking: 30 minutes



Advertisement

More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Advertisement