Recipe #2208
Tagliatelle with Wild Mushrooms
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
4
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | La Trattoria |
Wine & food pairing
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Recipe ingredients
- 1 lb. (450 g) tagliatelle
- 8 oyster mushrooms
- 4 slices portobello mushrooms
- 4 shiitake mushrooms
- 1/3 cup (80 mL) olive oil*
- 1 Tbsp. (15 mL) butter*
- 4 cloves garlic, chopped
- 2 shallots, minced
- 3 Tbsp. (45 mL) Marsala
- Salt and ground pepper to taste
- 1 3.5 oz. (100 g) bag enoki mushrooms, in 4 bunches (base trimmed)
Preparation
Cook pasta according to package directions. Reserve.
Cut each slice of portabella in three and remove shiitake stems. Reserve.
In a frying pan, heat 1 Tbsp. (15 mL) olive oil, cook garlic and shallots without browning, reserve.
In the same frying pan, melt 1 Tbsp. (15 mL) butter in 1 Tbsp. (15 mL) additional oil, sear mushrooms over high heat (except enoki mushrooms) about 1 to 2 minutes; deglaze with Marsala, reduce entirely.
Add drained pasta, garlic, shallots and remaining oil. Mix well. Adjust seasoning.
Suggestion
Serve garnished with a bunch of enoki.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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