Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Italian, Main Courses, Pasta, Vegetarian
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags: Butter, Chicken Broth, Garlic, Greenwich Free Press, Italian Cooking, Kosher Salt, Main Courses, Mushrooms, Olive Oil, Onions, Pasta, Pepper, Porcini Mushrooms, Salt, Shiitake Mushrooms, Tagliatelle, Tagliatelle With Mushroom Sauce, Vegetarian, Victoria Hart Glavin, Water, www.tinynewyorkkitchen.com
The combination of dried porcini and fresh shiitake mushrooms gives this sauce a rich and earthy flavor. If you would like to make this pasta dish vegetarian then make sure to use vegetable broth in place of chicken broth.
- 1/2 Cup Boiling Water
- .35 Ounces Dried Porcini Mushrooms
- 3 Tablespoons Olive Oil
- 1 Medium Onion (Chopped)
- 3 Garlic Cloves (Minced)
- 8 Ounces Shiitake Mushrooms (Stems Removed & Caps Thinly Sliced)
- 12 Ounces White Mushrooms (Trimmed & Thinly Sliced)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 1/4 Cups Chicken or Vegetable Broth
- 1 Pound Fresh Tagliatelle Pasta
- 3 Tablespoons Butter (Cut Into Pieces)
- In small-size bowl pour bowling water over porcini mushrooms. Let stand 15 minutes to rehydrate. With slotted spoon remove porcini mushrooms and place in colander. Reserve mushroom water. Rinse mushrooms to make sure to remove any grit. Chop mushrooms and set aside. Strain mushroom water through sieve line with paper towels. Set aside.
- In large-size skillet heat 2 tablespoons olive oil over a low heat. Add onions and garlic. Cook 5 minutes until onion is tender. Stir frequently. Add shiitake mushrooms. Turn heat up to medium and cook for 5 minutes. Stir frequently. Add remaining olive oil, white and porcini mushrooms, kosher salt, and pepper. Cook 7 minutes until mushrooms are tender. Add reserved mushroom water. Cook, stirring frequently, for 2 minutes until liquid has evaporated. Add chicken or vegetable broth. Turn heat up to high and bring to boil. Cook until broth has reduced by one-third.
- In large-size pot, cook tagliatelle until done. Remember that fresh pasta cooks much faster than dried pasta. Drain.
- Transfer tagliatelle to large-size serving bowl. Toss pasta with mushroom sauce and butter.
- Serve warm.
- Serves 4.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen
