Tagliatelle ai Funghi Porcini: Fresh Mushroom Pasta, Quick Recipe
Pasta made with fresh mushrooms, however, is a whole new level of fragrant flavour, with a perfectly blended taste where no one element overpowers the other.
Each bite has an interesting texture and the whole dish is gently aromatic, which only enhances the experience.
Ingredients Porcini mushrooms 50g butter 35g olive oil One garlic clove Black pepper Salt Tagliatelle pasta
Let's make this Fresh Mushroom Pasta.
Start by chopping mushrooms: Chop your mushrooms! You want to carefully slice them, quite thinly.
Cook the mushrooms in a hot pan: Take a large frying pan, and set it on the stove, adding your butter. Heat the pan and melt the butter, coating the bottom of the pan thoroughly.
Boil the pasta: Fill a large pot with water and set it on the stove to boil. Salt your water as desired; some people prefer to only use a pinch of salt and some people salt it quite thoroughly.
Add the pasta to the pan: Turn the heat a little higher up on your mushrooms, but only marginally. Use tongs to transfer your pasta in handfuls directly from the pot of boiling and salted water and into the pan with your mushrooms.
Add parsley: While your dish is still heating, garnish it with parsley. You can tear or chop your parsley, or prepare it however else you like it most.
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