Tagliatelle with Mascarpone and Wild Mushrooms
10-15
min
cooking time
2/3
servings
easy
difficulty

Tagliatelle with Mascarpone and Wild Mushrooms

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Ingredients

  • One package 8.8 ounce Giovanni Rana Tagliatelle
  • 1 head of wild mushrooms (such as maiitake)
  • 1 cup of shiitake mushrooms
  • 1 1/2 cups of crimini mushrooms
  • 2 shallots
  • 1 large handful parsley,
  • extra virgin olive oil
  • salt and pepper, to taste
  • 1 cup crème fraiche
  • zest of 1 lemon
10-15
min
cooking time
2/3
servings
easy
difficulty

Preparation

Tear a head of wild mushrooms (such as maiitake) into 2-3 inch pieces. Destem a handful of shiitakes and slice. Slice a bowl of crimini mushrooms and a couple of shallots. Roughly chop a large handful of Italian parsley leaves.

In a large skillet over high heat, warm a few glugs of extra virgin olive oil until shimmering and add shallots. Season generously with salt and pepper and sauté until softened. Add mushrooms and continue to cook, stirring ocassionally, until golden.

Bring a large pot of salted water to a boil. Add Tagliatelle and cook just until al dente. Add the zest of one lemon, a generous dollop of crème fraiche, and chopped parsley to mushroom mixture. Stir to combine.

Add Tagliatelle and toss to coat. Serve immediately, finished with additional extra virgin olive oil.


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