Tagliatelle con i Funghi

Name: Tagliatelle con i Funghi (Egg noodles with mushrooms)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: ½ pint (300 ml) double cream; ½ oz (15 g) dried mushrooms; 3 tablespoons (3 X 15 ml spoon) chopped parsley; salt and freshly ground pepper; 2 tablespoons (2 X 15 ml spoon) sunflower or vegetable oil; 1 lb (450 g) firm fresh mushrooms; Egg noodles, optional; ½ pint (300 ml) warm water; 3 oz (75 g) butter; 12 oz (350 g) egg noodles, dried or home-made with 3 eggs; 1 clove of garlic, chopped finely

Egg noodles with mushrooms

Preparation info

Serves
4-5

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

Dried mushrooms are perhaps a luxury item but because their flavour is so concentrated only a small amount is needed. The fragrant mushrooms mixed with light, silky noodles make an extra-special first course. You could follow with any simple meat or fish dish and green vegetables or salad.

Ingredients

Basic recipe

Egg noodles, optional

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

Soak the dried mushrooms in the warm water for 30 minutes. Remove and chop finely. Strain the water through kitchen towelling and reserve. Wipe the fresh mushrooms with a damp cloth, or, if they are too dirty, rinse quickly in cold water and dry well. Slice lengthways without detaching the stalks.

Heat the butter and oil in a heavy frying pan and sauté the garlic and parsley until soft