RomanItalian
Tagliatelle with Mushrooms
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and easy mushroom pasta recipe from Chef Max Mariola, using a mix of porcini, shiitake, cardoncelli, and chanterelle mushrooms, sautéed with garlic, chili, and fresh herbs, then tossed with tagliatelle.
- Servings
- 2
- Difficulty
- easy
Ingredients
13 items- Porcini2 medium porcini mushrooms
- Shiitakea handful
- Cardoncelli Mushroomsa handful
- Gallinaccia handful
- 20 gGarlicabout 20 g, preferably a mild variety like Tuscan aglione
- Extra Virgin Olive Oilgenerous amount
- Chili Pepperto taste
- Minta few fresh leaves
- Rosemary1 small sprig
- Saltto taste
- Tagliatellefor 2 people
- Pecorino(optional) — to taste, grated (optional)
- Parmigiano Reggiano(optional) — to taste, grated (optional)
Method
- Clean the mushrooms with a damp paper towel to remove any dirt. Trim any dark or tough parts.
- Slice the porcini mushrooms, separating the cap from the stem. Shred the chanterelles and slice the shiitake and cardoncelli mushrooms.
- Grate the garlic (about 20 g) and set aside.
- Heat a generous amount of extra virgin olive oil in a large pan over high heat. Add the grated garlic and a pinch of chili pepper.
- Add all the mushrooms to the pan and cook over high heat, stirring occasionally, until they release their water and start to brown.
- Bruise a sprig of rosemary to break the needles, and add it along with a few mint leaves to the mushrooms. Season with salt. Remove from heat.
- Meanwhile, cook the tagliatelle in boiling salted water for 8 minutes or until al dente.
- Drain the pasta and add it to the mushroom pan. Toss well to coat the pasta with the mushroom sauce. If desired, add a little grated pecorino and parmesan cheese.
- Serve immediately, garnishing with fresh mint leaves.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
