5ozsliced wild mushroomsor any combination of sliced button, shiitake, or oyster mushrooms, 140 g
½cupfresh parsleychopped
½cupfresh grated parmesan45 g
2Tbspunsalted butter28 g
7oztagliatelle pasta200 g, about 3 cups dry
Instructions
Prep Water: Bring a large pot of heavily salted water to a boil, covered.
Soak: Submerge dried porcini mushrooms in ½ cup of water and let soak, at least 20 minutes.
Flavor Base: Thinly slice the pepper (seeds removed) and garlic. Heat oil in a large saute pan over medium heat. Add pepper and garlic, cooking until garlic begins to turn golden and is fragrant, about 3 minutes.
Veggies: Add tomato and mushrooms to the pan and cook until mushrooms have sweat out their moisture and are golden brown, 7 to 10 minutes.
Soaked Mushrooms: Roughly chop the soaked porcini mushrooms, then add them to the pan along with the water they soaked in. Continue cooking until most of the liquid has evaporated, 3 to 5 minutes.
FinishOff: Stir in parsley, parmesan, and butter. Remove from heat and cover to keep warm. Taste and season with salt as needed.
Pasta: Add tagliatelle to the boiling water, uncovered, and cook according to instructions on package, 5 to 7 minutes.
Serve: Portion pasta into serving bowls, topping with mushroom mixture (or mix it all together and serve).