RobGIXXER
10-29-2007, 08:38 PM
Tagliatelle Ai Funghi Porchini
Serves 4-6
2 lbs. Fresh porcino mushrooms or other wild cultivated mushrooms such as shitake or cremini.
1/3 cup Extra virgin olive oil
4 Crushed garlic gloves
1/2 cup dry white wine
3-4 fresh thyme or nepitella (calamint) sprigs
salt and fresh ground pepper
1lb of spinach tagliatelle or a mixture or spinach and egg tagliatelle
2 tbsp. of butter
Fresh grated Parmigiano Reggiano (brand) cheese for serving. this cheese can be bought at whole foods market they sell it as much or as little as you want. or you can buy the whole cheese wheel for like 800.00 :lol: i think it is like 12-15.00 per lb.
1. Cut away the tips of the mushroom stems. If using shitake mushrooms, discard the entire stem. thinly slice the mushrooms lengthwise.
2. In a large heavy bottom frying pan over medium heat, warm the olive oil. add the garlic and saute' until golden and fragrant, about 2 mins. remove and discard the garlic. add the mushrooms and saute', stirring with a wooden spoon, until they soften, 3-4 mins. they might stick to the pan for a moment before they release their jucies, but is not neccesary to add more oil. Raise the heat to high, add the wine and thyme, and cook, stirring constantly, until the alcohol from the wine has evaporated, about 3 mins. reduce the heat to low, season with salt and pepper to taste, and continue to cook, stirring often, until the mushrooms are cooked through and all the liquid has evaporated, about 15 mins. longer.
3. Meanwhile, bring a large pot 3/4 full of of water to a boil. salt the water, add the tagliatelle until al dente, about 8 mins. drain the pasta reserving 1 cup of the cooking water.
4. When the mushrooms are ready, remove from the heat and stir in the butter. add the pasta and toss, adding a bit of the reserved cooking water if the pasta seems to dry. serve at once with the grated cheese.
C
Serves 4-6
2 lbs. Fresh porcino mushrooms or other wild cultivated mushrooms such as shitake or cremini.
1/3 cup Extra virgin olive oil
4 Crushed garlic gloves
1/2 cup dry white wine
3-4 fresh thyme or nepitella (calamint) sprigs
salt and fresh ground pepper
1lb of spinach tagliatelle or a mixture or spinach and egg tagliatelle
2 tbsp. of butter
Fresh grated Parmigiano Reggiano (brand) cheese for serving. this cheese can be bought at whole foods market they sell it as much or as little as you want. or you can buy the whole cheese wheel for like 800.00 :lol: i think it is like 12-15.00 per lb.
1. Cut away the tips of the mushroom stems. If using shitake mushrooms, discard the entire stem. thinly slice the mushrooms lengthwise.
2. In a large heavy bottom frying pan over medium heat, warm the olive oil. add the garlic and saute' until golden and fragrant, about 2 mins. remove and discard the garlic. add the mushrooms and saute', stirring with a wooden spoon, until they soften, 3-4 mins. they might stick to the pan for a moment before they release their jucies, but is not neccesary to add more oil. Raise the heat to high, add the wine and thyme, and cook, stirring constantly, until the alcohol from the wine has evaporated, about 3 mins. reduce the heat to low, season with salt and pepper to taste, and continue to cook, stirring often, until the mushrooms are cooked through and all the liquid has evaporated, about 15 mins. longer.
3. Meanwhile, bring a large pot 3/4 full of of water to a boil. salt the water, add the tagliatelle until al dente, about 8 mins. drain the pasta reserving 1 cup of the cooking water.
4. When the mushrooms are ready, remove from the heat and stir in the butter. add the pasta and toss, adding a bit of the reserved cooking water if the pasta seems to dry. serve at once with the grated cheese.
C