Tagliatelle with Porcini Mushrooms

Ingredients:

• 1 pound tagliatelle pasta
• 2 cups dried porcini mushrooms
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Rehydrate the porcini mushrooms by placing them in a bowl and covering with hot water for 30 minutes. Drain and save the liquid.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the rehydrated porcini mushrooms to the skillet. Sauté for a few minutes until they start to release their juices. Add the reserved mushroom liquid and cook for 5 minutes, until the liquid has reduced by half.
5. Stir in the heavy cream and parsley. Cook for another 2-3 minutes. Season with salt and pepper to taste.
6. Add the cooked tagliatelle to the skillet with the mushrooms and cream sauce. Toss to coat the pasta evenly.
7. Serve hot with grated parmesan cheese on top, if desired.

Verdict:

This tagliatelle with porcini mushrooms is a delicious and easy Italian-inspired meal that is perfect for any occasion. The sauce is rich and creamy, with the earthy flavors of the porcini mushrooms shining through. The pasta is perfectly cooked and the dish is finished with a sprinkle of fresh parsley and grated parmesan cheese. It’s a simple dish that will quickly become a favorite in your recipe collection.

Serving Suggestions:

This dish pairs well with a light green salad and a glass of red wine. If you want to add a little protein, add some grilled chicken or shrimp on top. Enjoy!