It’s all about ease with this vegetarian, 30 minute pasta dish. If you like to follow the concept of going meat free once or twice a week, this is the best dish because you still get a meaty bite from the mushrooms. If you like mushrooms this is the perfect dish for you. The softness of the fresh pasta paired with the meatiness of the mushrooms and a touch of wine. This tagliatelle with mushrooms is a great, quick dish to make on a busy weeknight. If you’re serving to kids, you can substitute the wine with vegetable stock. For extra mushroom flavor, dried porcini mushrooms are reconstituted in hot water that also creates a delicious broth that is added to the cooked mushrooms. My new favorite thing is homemade fresh pasta. For this recipe I used fresh, homemade tagliatelle (see below). Once you make it, you’ll never buy dry packaged package again. Unless you can find fresh pasta, then go for it. I like to make a big batch and it keeps so well in the freezer, you can cook it right from frozen and it only takes about 3 minutes to cook. If you’ve made this Tagliatelle with Mushrooms (Tagliatelle ai Funghi) or any other recipe leave a comment below. I love to hear from my readers! Brown Butter Mushroom Sage Risotto
- If you don’t want to use wine, you could substitute vegetable stock, or more mushroom stock. Sautéed Mushroom and Rosemary Bruschetta
