Homemade tagliatelle with mushrooms, garlic and parsley

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On Sunday my visiting friend Carina helped me make pasta, and it was a lot easier to have someone helping me roll it out on the pasta machine.

We were both tired and wanted something satisfying but not heavy, so instead of a creamy mushroom sauce I opted for fried mushrooms with quite a lot of butter (instead of a sauce), garlic, parsley and truffle oil served with grated pecorino.

This is a very simple dish, yet absolutely delicious. This certainly proves (yet again) that good produce is all you need to make good food.

Homemade tagliatelle with mushrooms, garlic and parsley, serves 2-3 

double batch pasta (made form 200 g flour and 2 eggs)

150 g fresh mini portobello mushrooms, sliced

1 handful mixed dried mushrooms (girolles, black trumpet and cepe), soaked in water and drained, kept whole

2-3 tbsp salted butter

1 garlic clove, chopped

1 handful parsley, chopped

salt, black pepper

truffle oil

grated pecorino

Make the pasta and cut into tagliatelle. Scatter on a platter or tray with polenta so it can dry out a little without sticking together. Bring a large pan of salted water to the boil. 

Melt half the butter in a frying pan and fry all the mushrooms on high heat. Add the garlic towards the end. Season and add the parsley. Keep warm. 

Cook the pasta for 1-2 minutes. Drain and return to pan. Add the mushrooms. Melt the remaining butter and add that too along with a few drops of truffle oil. Mix well and plate. Serve with grated pecorino. 

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