Tagliatelle with mushroom medley


  • 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


  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


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