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Tagliatelle with Wild Mushrooms https://www.metro.ca/userfiles/image/recipes/tagliatelle-champignons-sauvages-2208.jpg PT10M PT10M PT20M
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.
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1 lb (454 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 garlic, chopped 2 shallots, minced 3 Tbsp. (45 mL) Marsala salt and ground pepper to taste 3 1/2 oz (100 g) bag enoki mushrooms, in 4 bunches (base trimmed)
Tagliatelle with Wild Mushrooms

Tagliatelle with Wild Mushrooms

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    tagliatelle
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    DECECCO PASTA

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    $1.79 ea.

    454 g SELECTED VARIETIES


  • 8
    oyster mushrooms
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

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    $2.49 ea.

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  • 4
    slices portobello mushrooms
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  • 4
    shiitake mushrooms
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

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    227 g, PRODUCT OF ONTARIO


  • 1/3 cup
    (80 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    butter
  • 4
    garlic, chopped
  • 2
    shallots, minced
  • 3 Tbsp.
    (45 mL)
    Marsala

  • salt and ground pepper to taste
  • 3 1/2 oz
    (100 g)
    bag enoki mushrooms, in 4 bunches (base trimmed)
    You might like:

    Flyer Deal  (1)
    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    $2.49 ea.

    227 g, PRODUCT OF ONTARIO


Imprimer ma sélection

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.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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