Tagliatelle with Wild Mushroom Sauce

A delicious pasta recipe:  Tagliatelle with Wild Mushroom Sauce

Tagliatelle with Wild Mushroom Sauce

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 22 minutes

  • 1/2 ounce dried porcini mushrooms
  • 1 teaspoon olive oil
  • 1/2 large shallot, thinly sliced
  • 1 clove garlic, minced
  • 1 1/2 pounds wild mushrooms, cleaned
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon salt (or less, depending on salt preference)
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon Madeira wine
  • 1 cup chicken or vegetable broth
  • 8 ounces tagliatelle pasta
  • 6 ounces baby spinach
  1. Place the porcini mushrooms in a small bowl, add 3/4 cup boiling water, and let sit 30 minutes. Strain; coarsely chop mushrooms; set aside. Pour liquid through a coffee filter or fine sieve to strain; set aside.
  2. Place wok or large skillet over high heat; add olive oil. When hot, add shallot and garlic; sauté 1 minute. Add reserved porcini mushrooms, wild mushrooms, thyme, oregano, salt and pepper; cook, stirring constantly, until softened and lightly browned, about 6 minutes. Add Madeira wine, reserved porcini soaking liquid, and broth; cook until liquid is reduced by half, about 4 minutes. Remove from heat.
  3. Meanwhile, bring a pot of water to a boil over high heat. Add pasta; cook until al dente. Drain; add to mushroom sauce with spinach. Stir until combined and spinach is wilted.
  4. Serve immediately.
SOURCE: RecipeGirl.com