A medley of golden mushrooms on a bed of tagliatelle. (Credit: Sophie Schoucair)
-
Preparation 30 min
-
Portions
4 people
-
Difficulty
Medium
- 400 grams tagliatelle
- 150 grams white mushrooms
- 150 grams portobello mushrooms
- 150 grams oyster mushrooms
- 3 to 4 cloves garlic (for the olive oil version)
- 4 to 5 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1 small bunch flat-leaf parsley
- Grated Parmesan (served at the table)
For the mushrooms:
- Clean the white, portobello, and oyster mushrooms, then slice them thinly.
- Peel the garlic and cut it into thin slices.
- Finely chop the parsley.
- In a large skillet, heat 3 tablespoons of olive oil. Gently sauté the garlic over low heat, being careful not to let it burn.
- Add the three types of mushrooms.
- Sauté over medium-high heat until they are well roasted and slightly golden.
- Season with salt and pepper, then reduce to very low heat.
For the tagliatelle:
- Bring a large pot of salted water to a boil.
- Cook the tagliatelle until al dente (three minutes less than the time indicated on the package).
- Drain the tagliatelle and add them to the skillet with the mushrooms.
- Check and adjust the salt and pepper.
- Just before serving, drizzle with raw olive oil infused with garlic and add the chopped parsley.
- Toss well and serve immediately, with grated Parmesan at the table.
Recipe tips : If you’d like an alternative version of the forest tagliatelle with cream and no garlic, follow these steps: before adding the drained tagliatelle to the pan with the mushrooms, pour 250 to 300 milliliters of heavy cream over the browned mushrooms, along with some of the pasta cooking water, to create a smooth sauce (neither too thick nor too runny), and above all a lighter one. Then add the tagliatelle while they are still slightly firm, and let them cook in the sauce for two to three minutes, stirring so they finish cooking in it. Adjust the seasoning with salt and pepper. Serve immediately with grated Parmesan to taste.
-
Preparation 30 min
-
Portions
4 people
-
Difficulty
Medium
- 400 grams tagliatelle
- 150 grams white mushrooms
- 150 grams portobello mushrooms
- 150 grams oyster mushrooms
- 3 to 4 cloves garlic (for the olive oil version)
- 4 to 5 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1 small bunch flat-leaf parsley
- Grated Parmesan (served at the table)
