Tagliatelle of Mushroom Recipe

Tagliatelle of Mushroom


  • 2 large cups of mushrooms, chopped / sliced to roughly the same size (I used Eringi, Shimeji and Maitake)
  • Tagliatelle for 2
  • Small bunch of flat leaf parsley, leaves picked
  • 2 cloves of garlic, peeled and whole
  • 2 knobs of butter
  • Salt & Pepper

How to make Tagliatelle of Mushroom

Recently I've become interested in cooking really simple food - the kind of food where you can identify every ingredient just by glancing at the dish for a second.  I like the idea of a delicious dish that just celebrates the natural flavour of its few, core ingredients.  In this case, mushrooms.

Makes 2 portions.

  1. Drizzle a little olive in a pan and bring to a high heat.  Pour in the mushrooms - they should sizzle instantly (if they don't, you are just boiling them and the flavour won't be as good).  Throw in the garlic cloves and one knob of butter.  Toss and season with salt and pepper.  You want to get some colour on the mushrooms.
  2. Boil the tagliatelle in some salted water until al dente.  Drain.
  3. Remove and discard the garlic cloves from the mushrooms.  Add the pasta to the pan and mix well.  Throw in the other knob of butter and toss to get a nice shine on the tagliatelle.
  4. Sprinkle over the parsley, season and serve.

For a richer taste, grate some parmesan over the tagliatelle before serving.
  • gingerslice
    gingerslice says

    Simple and perfect! I love tagliatelle!!!

  • nisemac
    nisemac says

    simple,quick and elegant. i have a bottle of pinot grigio i haven't opened. now i have a reason to do so.

  • Tia
    Tia says

    Oh, how glorious! :)

  • telliecoin
    telliecoin says

    the mushrooms are cuteee

  • UncleDee
    UncleDee says

    Nice picture its makin me hungry yea

  • tr1n1ty
    tr1n1ty says

    Alrighty, I'm SO going to have to make this this week! I have a batch of frozen egg pasta I've been waiting to get rid of...

  • wucancook
    wucancook says

    Mmm sexy pasta!

  • iconsam
    iconsam says

    The shine on the pasta is superb. Looks sofa king good.

  • ilyana
    ilyana says

    I tried it this morning, didn't have garlic on hand (horrible, I know) and used garlic butter spread instead! I also used rosemary instead of parsley...was simple but really good.

  • magically
    magically says

    yumyum, thanks~~!!! I just cooked this tonight...

  • quiapo
    quiapo says

    Delicious! And so easy to prepare - had it for breakfast, made with large single knob garlic and brown swiss mushrooms; I will serve it again for the weekend guests. Thank you.

  • jomasala
    jomasala says

    I made a version of this today with spinach tagliatelle and fresh baby spinach - thanks for the inspiration

  • jasonberg
    jasonberg says

    looks awesome...will try soon!

  • paulclegg
    paulclegg says

    love chestnut mushrooms so going to try this looks really tasty

  • ericdsouza
    ericdsouza says

    Had this tonight as the pasta course (followed by the Argentinean Strip Steak Chimichura as the meat course), it was amazing. Had a bottle of Malbec which went well with both.

  • Denman61
    Denman61 says

    I'm embarrassed to have to ask what is a "knob" of butter? This looks like a terrific recipe.

  • tomvanlamoen
    tomvanlamoen says

    Tasts good!

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