Tagliatelle with Wild Mushrooms

Tagliatelle with Wild Mushrooms
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 1 lb
    (454 g)


  • 8

    oyster mushrooms

  • 4

    slices portobello mushrooms

  • 4

    shiitake mushrooms

  • 1/3 cup
    (80 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 4

    garlic, chopped

  • 2

    shallots, minced

  • 3 Tbsp.
    (45 mL)


  • salt and ground pepper to taste

  • 3 1/2 oz
    (100 g)

    bag enoki mushrooms, in 4 bunches (base trimmed)


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007