Mushroom Truffle Tagliatelle, Porcini Cream
Mushroom Truffle Tagliatelle, Porcini Cream
Ingredients
For the Porcini Cream Sauce
- 1/2 ounce dried porcini mushrooms
- 1 1/2 cups boiling water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, extra virgin
- 1 shallot, large, finely minced
- 2 garlic, cloves, minced
- 12 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 cup vegetable broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 1/2 teaspoons black truffle oil
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Tagliatelle
- 1 pound tagliatelle pasta
Instructions
- 1
Begin by rehydrating the dried porcini mushrooms. Place the dried porcini in a heatproof bowl and pour 1 1/2 cups of boiling water over them. Let them soak for 20 minutes until softened. Once rehydrated, carefully remove the porcini with a slotted spoon, reserving the soaking liquid. Finely chop the rehydrated porcini. Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth or a paper towel to remove any grit; set aside.
⏱️ 20 min - 2
While the porcini soak, bring a large pot of salted water to a rolling boil for the tagliatelle. Cook the tagliatelle according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 3
In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of extra virgin olive oil over medium heat. Add the minced shallot and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to brown it.
⏱️ 4 min - 4
Add the sliced cremini mushrooms and the chopped rehydrated porcini to the skillet. Increase the heat to medium-high and cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms have released their liquid and are nicely browned and tender. Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 10 min - 5
Deglaze the pan by pouring in 1/2 cup of dry white wine. Scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by half, about 2 to 3 minutes.
⏱️ 3 min - 6
Stir in the 1/2 cup of vegetable broth and 1/2 cup of the strained porcini soaking liquid. Bring to a gentle simmer and cook for 2 minutes. Pour in 1 1/2 cups of heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and let the sauce thicken slightly for 5 to 7 minutes, stirring occasionally.
⏱️ 7 min - 7
Add the cooked tagliatelle directly into the skillet with the sauce. Add 1/2 cup of freshly grated Parmesan cheese and 1 1/2 teaspoons of black truffle oil. Toss well to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Taste and adjust seasoning as needed. Divide the tagliatelle among four serving bowls. Garnish generously with freshly chopped parsley and additional grated Parmesan cheese before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Truffle Tagliatelle, Porcini Cream
Ingredients
For the Porcini Cream Sauce
- 1/2 ounce dried porcini mushrooms
- 1 1/2 cups boiling water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, extra virgin
- 1 shallot, large, finely minced
- 2 garlic, cloves, minced
- 12 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 cup vegetable broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 1/2 teaspoons black truffle oil
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Tagliatelle
- 1 pound tagliatelle pasta
Instructions
- 1
Begin by rehydrating the dried porcini mushrooms. Place the dried porcini in a heatproof bowl and pour 1 1/2 cups of boiling water over them. Let them soak for 20 minutes until softened. Once rehydrated, carefully remove the porcini with a slotted spoon, reserving the soaking liquid. Finely chop the rehydrated porcini. Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth or a paper towel to remove any grit; set aside.
⏱️ 20 min - 2
While the porcini soak, bring a large pot of salted water to a rolling boil for the tagliatelle. Cook the tagliatelle according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 3
In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter with 1 tablespoon of extra virgin olive oil over medium heat. Add the minced shallot and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to brown it.
⏱️ 4 min - 4
Add the sliced cremini mushrooms and the chopped rehydrated porcini to the skillet. Increase the heat to medium-high and cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms have released their liquid and are nicely browned and tender. Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 10 min - 5
Deglaze the pan by pouring in 1/2 cup of dry white wine. Scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by half, about 2 to 3 minutes.
⏱️ 3 min - 6
Stir in the 1/2 cup of vegetable broth and 1/2 cup of the strained porcini soaking liquid. Bring to a gentle simmer and cook for 2 minutes. Pour in 1 1/2 cups of heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and let the sauce thicken slightly for 5 to 7 minutes, stirring occasionally.
⏱️ 7 min - 7
Add the cooked tagliatelle directly into the skillet with the sauce. Add 1/2 cup of freshly grated Parmesan cheese and 1 1/2 teaspoons of black truffle oil. Toss well to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Taste and adjust seasoning as needed. Divide the tagliatelle among four serving bowls. Garnish generously with freshly chopped parsley and additional grated Parmesan cheese before serving immediately.
⏱️ 1 min