Tagliatelle with Mushrooms
What to serve for tonight’s dinner? How about Tagliatelle! Cut noodle strips (tagliare-to cut in Italian) made from eggs & flour. We followed Marcella Hazan’s recipe using fresh mushrooms from River Valley Farmer’s Table, more oil, less butter for a lusciously flavorful, winter dinner! Makes 6-7 ample servings.
Easy Ingredients:
• 1-pound fresh button or cremini mushrooms, Portabella, oyster or shitake fine too
• 1-½ pounds tagliatelle pasta, any flat egg noodle ok
2 tablespoons Villa Graziella Organic extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 tablespoon shallot or onion, chopped fine
• ¼ teaspoon sea salt, Kosher fine
• ¼ teaspoon freshly cracked pepper
• 1 tablespoon fresh parsley finely chopped, dry also ok
• 6 ounces cooked, unsmoked ham, cut in julienne strips (matchsticks) optional
To Toss Noodles:
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 6 tablespoons heavy whipping cream
• 1 tablespoon Villa Graziella Organic Tuscan Herb Seasoning Blend for vegetables
• ½ cup freshly grated Parmigiano-Reggiano cheese + extra to taste
Simple Directions:
1. Slice off ends of the mushroom stems, quickly wash under cold water, pat thoroughly dry with a soft dish towel. Dice into 1/4-inch cubes and set aside
2. Heat oil & butter in a sauté pan or skillet large enough to hold mushrooms without overcrowding.
3. Add onion, turn heat to medium, cook until pale golden but not brown.
4. Turn heat to high, add mushrooms stirring to coat, when mushrooms have absorbed butter & oil, reduce heat to low, add salt & pepper.
5. As mushrooms release moisture, increase heat to a high and boil so liquid dissipates, stirring frequently, reduce heat to medium, add ham (optional), stirring to combine with mushrooms about 1 minute.
6. Add cream, simmer until it reduces & thickens, taste & adjust with salt & pepper, turn off heat & set aside.
7. Choose an enameled cast-iron pan or heat resistant serving ware large enough to hold pasta & sauce, turn on heat to low, add 1 tablespoon each of oil & butter for tossing pasta, once butter melts, add 6 tablespoons of cream, Tuscan seasonings, stir to combine, turn off heat.
8. As noodles cook, turn mushroom sauce to low, drain pasta when done to very firm-al dente, as noodles will cook further.
9. Transfer noodles to serving pan containing the cream mixture, turn to low heat, toss to thoroughly coat.
10. Add mushroom sauce to serving pan with noodles, add ½ cup grated cheese, gently toss & turn off heat. Sprinkle parsley & Tuscan Seasoning, blend, serve & enjoy!
Helpful Hint -Compost mushroom ends or use in a homemade vegetable stock.
Check out River Valley Farmer’s Table Mushroom Grow Kit here: https://river-valley-farmers-table.square.site/growmushroomkit
Inspirational recipe found here: Essentials of Classic Italian Cooking-Marcella Hazan-Alfred A. Knopf
To download this recipe click here
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