Mushroom Tagliatelle with Chives
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
6
- Ingredients
- 0.333 cup good-quality olive oil
- 4 cloves garlic cloves (peeled and crushed)
- 12 cups fresh Mushrooms (cleaned and sliced)
- ½ cup dry white wine
- 3 sprigs fresh thyme (finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 16 ozs Tagliatelle
- 2 Tbsps unsalted butter
- ¼ cup snipped Chives
- freshly grated Parmigiano Reggiano (plus extra to serve)
Preparation steps
1.
In a large, heavy-bottomed skillet, set over medium heat, heat the olive oil. Add the garlic and sauté until fragrant, about 1 minute. Add the mushrooms and sauté, stirring with a wooden spoon, until they begin to soften and release their juices, 3 to 4 minutes. Increase the heat to medium-high, add the wine and thyme and cook, stirring constantly, for about 3 minutes. Reduce the heat to low, season with salt and pepper and continue to cook, stirring often, until the mushrooms are cooked through and all the liquid has evaporated, about 12 to 15 minutes.
2.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente, about 8 minutes. Drain, reserving about 1 cup of the cooking liquid.
3.
Once the mushrooms are ready, remove the mushrooms from the heat source and stir in the butter. Add the drained pasta and toss, adding a bit of the reserved cooking liquid if the pasta seems too dry. Sprinkle fresh chives over the pasta. Serve immediately with grated cheese.
