- 14 oz tagliatelle fresh or dried
- 17 oz of fresh or frozen porcini mushrooms
- 1/2 glass white wine
- 3-4 mint sprigs or thyme
- 2-3 tbsp extra virgin olive oil
- 2 garlic cloves peeled
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Grated parmesan for serving
- Lemon for zesting
- Put water on to boil for the pasta. Add salt once it starts to boil.
- Clean and gentle rinse dirt from the mushrooms; cut off the end of the stalks.
- Cut the mushrooms into pieces & fry the peeled garlic cloves in the olive oil; remove when golden & add mushrooms. Cook for about 3-4 minutes.
- Add wine & thyme, increase the heat & cook until the alcohol has evaporated. Reduce heat, then add salt & pepper.
- Continue to cook for another 10-15 minutes. Remove from heat once mushrooms are cooked through & add the butter.
- Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later & then drain. Add the pasta to the pan with the mushrooms & butter.
- Toss everything together. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water slowly until you get the right creaminess.
- Serve immediately with grated parmesan & add a bit of lemon zest as desired.
WINE PAIRING RECOMMENDATION: 2016 Muscardini Cellars Sangiovese, Alice's Vineyard, Sonoma Valley