Cheese and Pears

Mushroom Recipes: Tagliatelle with mushrooms and zucchini

Posted on May 9, 2009 05:40:54 PM

After the fresh homemade pasta recipe, what to do with all that yellow stuff? Here’s a little suggestion: tagliatelle with mushrooms and zucchini. Mushroom recipes in Italian cuisine are just too many to count, but we have to start somewhere, so here we go.

As the fresh pasta cooks very quickly, it’s better to prepare it after the pasta sauce.

For the sauce for 2 people you’ll need:

• 2 tablespoons olive oil
• 2 cloves of garlic
• 200g (7 oz) mushrooms, chopped
• 1 courgette, chopped
• single cream
• ½ glass white wine

Heat the oil in a saucepan and add the garlic. Sauté for 5 minutes at medium heat and add the courgette and the mushrooms.

Turn up the heat, stir and pour the wine.

When the wine has evaporated, turn down the heat again and let the pasta sauce simmer for about 10-15 minutes until cooked. Add some hot water if it’s too dry (but mushrooms usually let go plenty of liquid).

When the sauce is ready, add the cream. Don’t be shy with it, add as much as you need to make the sauce creamy enough.

Bring a pan of water to boil, add salt and the tagliatelle. Cook the pasta for 3-5 minutes until it’s al dente, drain and transfer immediately to the sauce pan. Mushroom recipe done.

Eating fresh homemade pasta (made by you) is a different story, isn’t it? Also, check out these pasta recipes.

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