Tagliatelle Boscaiola with Truffle Oil
Pasta and Pizza • Italian
Description
My experience shows that you can even use mushrooms that are not completely frozen, but you will need to sauté them a little longer.
Ingredients
- Green Tagliatelle Pasta 20 oz
- Frozen White Mushrooms 10 pieces
- Shallot 4 pieces
- Garlic 4 cloves
- Thyme 4 sprigs
- Yellow Cherry Tomatoes 0 oz
- Red cocktail cherry 0 oz
- Truffle Oil 2 tablespoons
- Parmesan Cheese 0 oz
- Olive Oil 2 tablespoons
- Dry White Wine 0 fl oz
Step-by-Step Guide
Step 1
Thaw the mushrooms on the top shelf of the refrigerator overnight. If you don't have time for that, you can place them in an airtight bag and put them under cold running water.
Step 2
Peel the shallots and slice them lengthwise into petals (the banana shallot variety works best for this).
Step 3
Crush the garlic with the side of a knife and chop it roughly.
Step 4
In olive oil, sauté the shallots with the garlic and thyme leaves over medium heat for about 2 minutes, stirring constantly.
Step 5
Cut the mushrooms into medium pieces.
Step 6
Add the mushrooms and sauté for another 3 minutes over medium heat.
Step 7
Add the halved cherry tomatoes and any dry white wine.
Step 8
Simmer for about 3 minutes until the alcohol evaporates and the sauce thickens slightly.
Step 9
Remove from heat.
Step 10
Grate the Parmesan cheese on a fine grater.
Step 11
Cook the tagliatelle according to the package instructions, then drain the water.
Step 12
Mix with the sauce and truffle oil.
Step 13
Serve, topped with grated Parmesan.
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