Tagliatelle with Porcini Mushroom

Tagliatelle with Porcini Mushroom

2 Serverings

1 oz dried porcini

½ Lb Tagliatelle or any pasta of your choice

1 small onion, diced

2 Tablespoon butter (salted or unsalted)

¼ cup heavy cream

 

• Soak dried porcini in warm water for 5 minutes. Remove the mushrooms from soaking liquid, give them a quick rinse.  Discard the soaking liquid.   Rough chop the porcini.
• Bring 3 quarts of water to a boil, add a teaspoon of salt and add in the pasta. Stir to prevent sticking.
• Melt butter in hot pan until slightly browned, and sauté onion and porcini mushrooms over medium heat until browned nicely.   Add heavy cream and a splash of white wine into the sauté pan, bring to a boil and reduce heat to low.  Let it cook until the pasta is cooked.
• Drain pasta and reserve 1 cup of the pasta water for later use. Toss the pasta into the porcini sauce, turn up the heat, if your sauce is too dry, add a bit of the reserved pasta water until you get the consistency you like.    When the pasta is well coated with sauce, add salt and pepper to taste.    Remove pan from heat.   Add in grated parmesan cheese, toss to coat.    Plate and ready to eat.

HINT:  To make this pasta 100% Vegan.    Instead of heavy cream, use vegan butter and flour to make a roux, add any type of nut milk for making the “cream” sauce.

Final thought:  To add a WOW factor…Drizzle a bit of extra virgin olive oil to the pasta, and give it a generous shaving of white or black truffles.    The flavors of truffles and the sweetness of porcini complement each other.