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Tagliatelle with mushrooms 

Tagliatelle with mushrooms!

 Tagliatelle with mushrooms, on the table, are always welcome and brushed with enthusiasm.

I deliberately call them with mushrooms without specifying which ones… because, whatever type of mushrooms you want to use, success is always guaranteed.

It is a pasta dish with a thousand variations but always of great effect, both in appearance and flavor.

Clearly, mushrooms can be simple champignons (a sprinkling of dried porcini cuttings will ennoble them just enough) or cardoncelli, chanterelles or, if you are in a hurry, a mixture of those that can be found, already cleaned and cut, at the supermarket.

For this preparation I prefer tagliatelle but other formats are also fine; the important thing is that they absorb the seasoning well.

Now, starting as always with the ingredients, let's start cooking!

Ingredients, for two portions:

noodles

g.

160

mushrooms

g.

250

peeled tomatoes

g.

150

onion

pc.

1

garlic

clove

1

parsley

bouquet

1

extra virgin olive oil

q.s.

salt and pepper

q.s.

White wine

TS.

2

Greek yogurt (optional)

q.s.

Preparation:

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Slice the onion, mushrooms and parsley. Then sauté the onion in a pan with olive oil and a peeled clove of garlic.

Once the onion has dried, remove the clove of garlic and, while boiling the water for the pasta, add the mushrooms and cook them, adding, if they were very dry, a little white wine.

Season with salt and pepper and complete with half the parsley.

(small variant ... sometimes, to give a greater creaminess and flavor to the sauce, I add one or two tbsp of Greek yogurt; but never if I use porcini mushrooms: they are already tasty on their own!)

Meanwhile, cook the noodles in boiling water.

Drain the pasta without drying it too much (or keeping a little of the cooking water aside) and pour it into the pan with the sauce, bringing the flame to high heat.

 

Stir for a couple of minutes and, if it dries too much, add a little of the cooking water: the dish must have (even without the addition of yogurt) a light creamy consistency.

Remove from the heat, complete with the rest of the parsley and bring to the table by serving directly from the pan to the plates.

In the case of not particularly tasty mushrooms… adding a good sprinkling of Parmesan cheese is permitted; but I prefer to leave the final choice to each diner ...

Bon appetit!

ADVICES AND NOTES:

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