Label
All
0
Clear all filters

Tagliatelle con i Funghi

Egg noodles with mushrooms

Rate this recipe

banner
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

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title