Porcini Lovers' Tagliatelle

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 2

    About 2 oz. dried sliced porcini mushrooms

  • 1 1/2

    About 1 1/2 cups chicken or vegetable stock

  • 3

    About 3 tbsp. EVOO

  • 1

    1 small onion, finely chopped

  • 2

    cloves garlic, finely chopped

  • 1

    tablespoon fresh thyme, chopped

  • Salt and pepper

  • 3

    rounded tbsp. tomato paste

  • 1/2

    cup dry white wine

  • 2

    tablespoons butter

  • 1

    pound fresh or 12 oz. dried egg tagliatelle

  • 2

    teaspoons fresh lemon juice

  • A fat handful flat-leaf parsley, chopped (about 1/4 cup)

  • Freshly grated Parmigiano-Reggiano

Directions

Bring a large pot of water to a boil for the pasta. Place the mushrooms in a small saucepan. Add enough stock to just cover, about 1 1/2 cups. Bring to a simmer over medium, reduce the heat to low, and keep warm until the mushrooms are reconstituted, 15 to 20 minutes. Using a slotted spoon, transfer the mushrooms to a work surface; chop. Reserve the mushroom soaking liquid. Meanwhile, in a large skillet, heat the EVOO, three turns of the pan, over medium. Add the onion, garlic and thyme; season with salt and pepper. Cook, stirring often, until softened, 10 to 12 minutes. Add the tomato paste and stir until fragrant, about 1 minute. Stir in the wine; simmer until reduced by half, 3 to 5 minutes. Add the mushrooms and the reserved soaking liquid (avoid any grit that may have settled in the pan). Stir in the butter; reduce the heat to low. Salt the boiling water and add the pasta. Cook, stirring often, until al dente. Add a ladle of starchy cooking water to the sauce, then drain the pasta. Add lemon juice and parsley to the sauce, then the pasta and some cheese; toss to coat. Serve in shallow bowls and top with more cheese.

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