Tagliatelli with Mixed Mushrooms

Posted by Darby on April 8, 2009 under Barbera, Main |

Tagliatellli are long flat noodles well suited to a sauce made with chunks of musrooms.

This mushroom recipe is based on a recipe by Jamie Oliver, the Naked Chef. 

Shop around for a for a mixture of mushroom types, the more variety the better. You could do this with common field mushrooms but try some others such as portobello mushrooms, oyster mushrooms, swiss browns, girolles, or shitake.

Use fresh tagliatelli, rather than the dry, but dry packet pasta will do at a pinch.

Ingredients

• 250g fresh tagliatelle
•  150-200g mixed mushrooms see above
•  2 tablespoons of olive oil
•  A clove of garlic
•  Pinch of chilli powder (optional)
•  A lemon (lemon juice has an affinity with mushrooms)
•  Salt and some pepper
•  Quarter cup of grated Parmesan cheese
•  Handful of parsley, roughly chopped
•  50g Butter

Method

1.  Chop or tear the mushrooms into small pieces (Don’t wash them, brush them with a cloth if necessary)
2.  Using a large pan quickly fry the mushrooms in hot olive oil, tossing and turning as you go, add some salt, reserve some for the end
3.  Add the crushed garlic and chilli powder
4.  Cook for 5 minutes and add the juice of the lemon. Remove from heat
5.  Meanwhile cook the pasta in hot salted water until al dente.
6.  Toss the drained tagliatelli through the mushrooms add the cheese, butter and parsley.
7.  Toss throughly and serve.

Wine Suggestion

This dish is an ideal accompaniment to  Barbera wines. These wines are usually medium bodied and savory with enough flavours to marry with the variety of tastes in this dish.