Wise Home Cooking: Tagliatelle with mushrooms and black truffle olive oil
For all the mushroom lovers, our beloved Chef Carolina Doriti is cooking a recipe full of mushroom scent, using the Wise Greece products!..
Ingredients (4 servings)
500gr Wise Greece Exclusive Mushroom tagliatelle
2 tbsp butter
1 garlic clove, chopped
200gr single cream
150ml dry white wine
200gr small brown Agaricus mushrooms quartered or halved
15gr dry porcini mushrooms
1 tbsp chopped parsley
2 tbsp grated pecorino + extra to serve
2 tbsp Green & Blu Olive oil with black truffle
Salt, black pepper
Soak the porcini in 1 cup warm water for 15 minutes. Drain and keep the water.
Cook pasta until al dente according to package instructions. Strain and keep ½ cup of the cooking liquid.
Place a large skillet on medium high heat. Add 2 tbsp of butter and sauté the garlic. Add in the mushrooms season with salt and pepper and stir for about a minute. Pour in the wine and 100 ml of the porcini soaking liquid, bring the heat down to medium low, and simmer for about 8 minutes or until the liquid is reduced by half. Add in the cream, stir and adjust seasoning. Simmer for about a couple of minutes until the sauce thickens.
Add in the pecorino and mix. Throw in the pasta and add in 2 tablespoons from the reserved pasta cooking liquid (or more if necessary). Toss gently and remove from heat. Add in the chopped parsley, black truffle olive oil, and toss. black pepper Serve with ground pepper and some extra pecorino or parmesan.
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