TAGLIATELLE WITH WILD MUSHROOM SAUCE

by - 5:50 AM

This simple but delicious sauce is best made with fresh porcini, but it would be
almost as good with other seasonal fresh mushrooms. Such wild or exotic
mushrooms as morels, shiitakes, chanterelles, or any mix can be substituted for all
or part of the porcini. I have found that people are passionate about their love of
mushrooms: the complex, musty flavors and aromas; the toothsome texture they can
have, almost like a piece of meat; and the rich, sensuous taste they add to any dish.
SERVES 6
Salt for the pasta pot, plus more to taste
3 tablespoons extra-virgin olive oil
4 cloves garlic, lightly crushed and peeled
1½ pounds fresh porcini, cleaned, trimmed, and sliced
4 fresh sage leaves
1 cup chicken stock or canned chicken broth
3 tablespoons unsalted butter
Freshly ground black pepper to taste
1½ pounds fresh or dry tagliatelle
3 tablespoons chopped fresh Italian parsley
½ cup grated Grana Padano or Parmigiano-Reggiano cheese
Bring 6 quarts of salted water to a boil for the pasta.
Heat the olive oil in a large skillet over medium heat. Add the garlic, and cook until
golden, about 2 minutes. Toss the mushrooms with the sage leaves in the skillet to coat
them in the hot oil, and sauté, stirring occasionally, until the mushrooms’ liquid has
been released and evaporated, about 10 minutes. Pour the chicken stock and butter into
the skillet, and let simmer over medium heat until the butter is incorporated into the
sauce, about 3 minutes. Add salt and pepper to taste.
Slip the tagliatelle into the boiling pasta water and cook until al dente. Drain them
well, and return them to the empty pot, now set over low heat. Add the sauce and
parsley, and toss gently until the pasta is coated. Remove from heat, add half of the
grated cheese, and toss well. Transfer the pasta to a serving platter or individual bowls,
and serve immediately with the remaining cheese on hand.

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