Tagliatelle ai funghi is an Italian pasta dish with mushrooms, bursting with flavor but easy to make. This simple yet delicious recipe combines porcini mushrooms, garlic, olive oil, and a creamy sauce that pairs perfectly with tagliatelle, the tasty Italian wide flat noodles.
Not only is tagliatelle ai funghi (tagliatelle with mushrooms) a delightful and aromatic vegetarian meal, but it can also be made in under 30 minutes – perfect for days when you don’t have much time.
Learn how to make this classic culinary pleasure with ease and enjoy its warmth of smell and unique flavor that beats all others.
- The love story of tagliatelle ai funghi porcini
- Why you’ll like this recipe
- Aromatic ingredients fused in tagliatelle ai funghi
- The tagliatelle with porcini recipe
- Tips for perfect tagliatelle ai funghi
- Storage and reheating
- Tagliatelle ai funghi porcini FAQs
- More from the food gatherer’s kitchen
The love story of tagliatelle ai funghi porcini
Tagliatelle is a type of long, flat pasta originating in Italy’s Emilia-Romagna region. The name “tagliatelle” comes from the Italian word “tagliare,” which means “to cut.”
There are several stories about the history of tagliatelle, but the most popular one is that it was created by a chef named Zefirano in the 15th century. According to the legend, Zefirano was a chef in the court of the Duke of Ferrara, and he wanted to create a special dish for the duke’s wedding.
Inspired by the beauty of the bride’s blonde hair, Zefirano created a pasta dish that resembled her hair. He rolled out the dough very thin, cut it into long, thin strips, and cooked it in a rich sauce made with butter, cream, and Parmesan cheese.
Probably that’s when the famous king porcini (Boletus Edulis) entered the kitchen. And fell in love with the dutchess tagliatelle…
Porcini mushrooms are indeed special. They are considered to be a symbol of Italy’s strong connection to its natural environment. Many Italians view porcini mushrooms as a symbol of the country’s rich cultural heritage and culinary traditions, and they take great pride in using them in their cooking.
Hunting for porcini mushrooms is the ultimate secret pleasure of every food gatherer, not just Italians. Nothing is more joyful than when you spot a cute baby porcini that just peeked out of autumn leaves.
You might want to check our pizza with porcini mushrooms and creamy mushroom rice with porcini, but let us invite you today to indulge in the delicious love story of the porcini mushroom and tagliatelle pasta, a classic example of the beautiful marriage between two iconic ingredients.
Why you’ll like this recipe
- It’s a delightful dinner (or lunch) that’s easy to make and doesn’t require a Ph.D. in culinary science. Yet, the delicious combination of tagliatelle and a creamy mushroom sauce is a specialty that will enthuse anyone trying it. It will charm you even more than pasta alla salmone.
- This perfect, delicious dish is cooked with simple and affordable ingredients, especially if you have been hunting for your mushrooms yourself.
- Besides that, it takes less than 30 minutes to make it.
Aromatic ingredients fused in tagliatelle ai funghi
TAGLIATELLE – Depending on your time, your dinner will always taste more delicious if you cook it with freshly made tagliatelle.
However, if the lack of time makes you use dry tagliatelle, try to find ones with high content of eggs. That can significantly affect pasta’s texture, flavor, and nutritional value.
PORCINI MUSHROOMS – Porcini mushrooms we used in the recipe (including the cutie from the image above) were picked in the autumn and frozen after being blanched.
The recipe is pretty much the same when using fresh porcini mushrooms, except that you can fry them a minute or two longer until the water from the porcini evaporates. On the other hand, when cooking dried porcini, you might want to add a few more tablespoons of water before adding the cream.
Tagliatelle ai funghi can be made (the same way) basically with any other species of mushrooms. Some mouth-watering suggestions include shiitake mushrooms, chanterelles, morel mushrooms and truffles.
AN ONION – One smaller onion will be enough to add some sweetness to the taste of the creamy sauce. Make sure that you dice the onion into pieces as small as possible and fry it slowly.
GARLIC – Three garlic cloves will add an appealing aroma to the sauce. Garlic contains glutamate, which is a natural source of umami flavor. Adding garlic to a dish can enhance its overall savory taste.
COOKING CREAM – Cooking cream will make tagliatelle a little creamier. The cream harmoniously fuses with the mushrooms. What we used in the recipe was actually half of the cooking cream and half of the sour cream. Thinking of adding a glass of white wine? Perfect!
OLIVE OIL – Extra virgin olive oil has a high smoke point, which means it can be used at high temperatures without breaking down and producing harmful compounds. It can help retain moisture in the food, making it more tender and flavorful.
SALT AND BLACK PEPPER – The rich, nutty taste of porcini mushrooms doesn’t call for any other needed spices to use when cooking tagliatelle ai funghi. A sprinkle of FRESH PARSLEY and/or PARMESAN CHEESE adds some freshness to the dish when serving tagliatelle.
Don’t forget, HALF-A GLASS OF WHITE WINE will truly enhance the depth of the creamy porcini.
The tagliatelle with porcini recipe
HEAT THE WATER AND PREPARE THE INGREDIENTS
STEP 1: Prepare a pot with water and cook it (covered) on high heat; it should boil before adding the tagliatelle.
STEP 2: If preparing tagliatelle with fresh mushrooms, clean them with a dry piece of cloth and remove the remains of soil, leaves and wood. Do not wash the mushrooms with water. Finally, cut the mushrooms into smaller slices.
Peel and cut or crush the garlic cloves. What we use is a small, cheap garlic crusher that really simplifies the process and makes things much easier.
COOK THE MUSHROOMS
STEP 3: Dice the onions into pieces as small as possible and heat the olive oil in a pan. Fry the onions slowly (on medium heat) until they show nice, deep yellow, translucent color.
STEP 4: Add the funghi and garlic to the pan and saute for a few minutes. Sprinkle with salt and black pepper.
STEP 5: When the water evaporates, and the mushrooms shrink, pour in the cream with a half cup of white wine or water. Cook on very low heat for another 5-7 minutes.
COOK TAGLIATELLE AND SERVE
STEP 6: Add the tagliatelle and a pinch of salt to the pot when the water starts boiling. Cook them half-covered for 5 minutes.
STEP 7: The best way to ensure the tagliatelle are cooked and not over-boiled is to try them. When done, strain them to remove the water.
STEP 7: Serve hot with creamy porcini mushrooms, sprinkled with fresh parsley or a teaspoon of parmesan cheese.
Tips for perfect tagliatelle ai funghi
- Porcini mushrooms will taste best when prepared with cold-pressed organic olive oil.
- The taste of tagliatelle ai funghi is much more delicious when tagliatelle are homemade and prepared fresh. If buying dry pasta, prefer the one with high content of eggs.
- Adding a tablespoon of white wine and half an amount of sour cream instead of cooking cream will make your tagliatelle taste even better.
- Use fresh porcini (or other species of mushrooms), preferably picked on the same day. When buying mushrooms, it’s best to buy them from a reputable seller to ensure the mushrooms are healthy and fresh.
- Do not store the porcini mushrooms in the refrigerator for more than a day. Porcinis can be dried or blanched and frozen to make delicious mushroom dishes all year round.
- Clean your funghi with a dry cloth; do not wash them with water. Porcinis are especially able to soak a large amount of water very quickly, which might change the cooking process and the taste and texture of the sauce.
Storage and reheating
Tagliatelle ai funghi are best served fresh, right after they are cooked.
When mushrooms are cooked and left at room temperature for an extended period, they can potentially develop harmful bacteria.
Tagliatelle can be stored in a refrigerator for a few hours, but we don’t recommend reheating the mushrooms. The proteins in the mushrooms break down very quickly when reheated, which might lead to stomach aches or even more serious problems.
That being said, it’s generally best to only cook the amount of mushrooms you plan to eat in one sitting to avoid the need for reheating. If you want to add mushrooms to a dish that you plan to reheat, it’s best to add them fresh and avoid warming them separately.
Tagliatelle ai funghi porcini FAQs
Tagliatelle and fettuccine are both types of Italian pasta, but they differ in width, thickness, texture, origin, and use in dishes. Tagliatelle is narrower, delicate, and traditionally used in meat-based sauces. Fettuccine is wider, firmer, and served with cream-based sauces.
Tagliatelle and egg noodles are similar but not exactly the same. Both types of pasta are made with eggs and flour, but the proportions and preparation methods can vary. Tagliatelle is typically made with flour and eggs, and is long, flat, and ribbon-like. Egg noodles can have a variety of shapes, including flat and ribbon-like. So while both tagliatelle and egg noodles contain eggs and are similar in shape, they are not exactly the same.
Yes, tagliatelle can be made by hand. To make tagliatelle pasta dough by hand, mix flour and eggs together to form a smooth dough, then knead it until it becomes elastic and pliable. Next, flatten the dough with a rolling pin, sprinkle it gently with flour and make a wrap about 5 cm wide. Using a sharp knife, cut the wrap into long, thin strips. Finally, dust the tagliatelle with flour and let them dry for a few minutes before cooking them in salted boiling water.
The thickness of tagliatelle can vary depending on personal preference and regional traditions. Generally, tagliatelle is thinner than fettuccine but thicker than spaghetti. A typical range of thickness for tagliatelle is around 2-4mm, but some variations may be even thicker or thinner.
The length of tagliatelle can vary, but it’s typically around 8-10 inches (20-25 cm) long. Keeping the lengths consistent is important to ensure even cooking when making tagliatelle at home.
Yes, tagliatelle can be reheated, but it’s important to do it properly to avoid overcooking or drying out the pasta. The best way to reheat tagliatelle is to place them in a pan with a little bit of olive oil or butter and heat it over medium-low heat, occasionally stirring, until they’re heated through.
When making tagliatelle with mushrooms, it’s best to reheat only the pasta and serve it with freshly cooked mushrooms. Reheating mushrooms is not recommendable and can cause stomach problems.
Several mushrooms resemble porcini, including the Boletus edulis species complex, which includes similar species known as “cep” or “penny bun” mushrooms. Other mushrooms that can look similar to porcini include the Suillus and the Leccinum genus.
It’s important to exercise caution when foraging for porcini and only consume mushrooms that you are comprehensively familiar with.
Porcini mushrooms are generally considered halal, as they are a type of mushroom and not an animal product. While they are not classified as plants but fungi, they are distinct from animals and plants. While the cells of mushrooms and animals share some similarities, such as the presence of chitin in their cell walls, mushrooms do not have the same complex organ systems or nervous systems as animals do.
In Islamic dietary laws, halal refers to food and drink that is permissible for Muslims to consume. Mushrooms, including porcini mushrooms, are typically considered halal as long as they are not prepared or cooked with non-halal ingredients, such as alcohol or certain animal-derived products.
Porcini mushrooms grow only in the season, and their habitat is limited. Cultivating them commercially is very unlikely; the porcinis are still exclusively wild-harvested. While the demand for porcini mushrooms is high, they have a very short shelf life, which can make them even more expensive due to the costs associated with transportation and storage.
To identify Boletus edulis, look for a brown, velvety cap, with small white or yellowish pores on the underside that will turn greenish-yellow and then brown with age. The stem is thick and very sturdy, while the flesh is white when young and turns pale yellow as it matures. A porcini mushroom will produce an olive-brown color when obtaining a spore print.
More from the food gatherer’s kitchen
Tagliatelle ai funghi (tagliatelle with mushrooms)
- 400 g fresh porcini mushrooms (or 40 grams of dried porcini)
- 250 g dry tagliatelle pasta
- 1 middle-sized onion
- 3 cloves of garlic
- 3 tbsp olive oil
- 70 ml cooking cream
- 70 ml sour cream
- 30 ml white wine (optional)
- salt & black pepper
- fresh parsley
- Prepare a pot for cooking tagliatelle and fill it with salted water. When adding tagliatelle the water should be boiling.
- If you're preparing tagliatelle with fresh mushrooms, clean them with a dry cloth and cut them to thin, longer slices.
- Peel and crush the garlic cloves. Dice the onions to small pieces and fry them in hot olive oil (slowly) until they become dark yellow and tranluscent.
- Add the mushrooms to the pan and saute for a few minutes. When the liquid evaporates, pour in the cream with a half glass of water or wine. Add salt and pepper to the mushrooms and cook on low heat for another 5-7 minutes.
- In the meantime, cook the tagliatelle boiling, salted water for five minutes.
- When cooked and strained, add them to the mushrooms and serve the delightful dish fresh and hot, sprinkled with parsley or parmesan cheese. Enjoy 🙂
- If possible, use cold-pressed organic olive oil for cooking porcini.
- Fresh, homemade tagliatelle will taste indescribably better than premade dry pasta from the shop.
- Use fresh, healthy porcini mushrooms preferably picked on the same day. Do not keep your mushrooms in the refrigerator for longer than a day.
- Adding half a glass of white wine will delightfully enhance the rich taste of the porcini mushrooms with the cream.
- Don’t wash porcinis under running water; use a dry cloth to clean them instead.
- Cook only the amount of mushrooms you plan to eat to avoid reheating. You can reheat tagliatelle after being stored properly in a closed container in a refrigerator. The best way to reheat them is in a pan with butter and serve them with freshly made porcini.
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