Tagliatelle con Pollo e Funghi

Name: Tagliatelle con Pollo e Funghi (Tagliatelle with Chicken and Mushrooms)
Prep time: 30 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 20 g (¾ oz) dried porcini; 500 g (1 lb) fresh tagliatelle; 2 shallots, chopped very finely; 40 g (1½ oz) unsalted butter; 125 g (4 oz) cultivated mushrooms, e.g. large flat, chestnut, shiitake and oyster, cleaned and sliced thinly; 125 g (4 oz) cultivated mushrooms, e.g. large flat, chestnut, shiitake and oyster, cleaned and sliced thinly; 125 g (4 oz) cultivated mushrooms, e.g. large flat, chestnut, shiitake and oyster, cleaned and sliced thinly; 125 g (4 oz) cultivated mushrooms, e.g. large flat, chestnut, shiitake and oyster, cleaned and sliced thinly; 2 teaspoons flour; 125 g (4 oz) cultivated mushrooms, e.g. large flat, chestnut, shiitake and oyster, cleaned and sliced thinly; 3 tablespoons Marsala or medium sherry; 3 tablespoons Marsala or medium sherry; 150 ml (¼ pint) good strong chicken or meat stock; 150 ml (¼ pint) good strong chicken or meat stock; 3 tablespoons double cream; 200 g (7 oz) boneless, skinless chicken breast, cut into long strips about 3x1 cm (1½ × ½ inches); salt and pepper; salt and pepper

Tagliatelle with Chicken and Mushrooms

Preparation info

Serves
5-6
as a first course

Difficulty
Medium
Ready in
1 hr 5

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

The small amount of dried porcini used here gives a rich mushroomy flavour to the dish, a flavour that is lacking in cultivated mushrooms. Buy an assortment of cultivated mushrooms, as this releases more flavour than one kind on its own. The least interesting in flavour are button mushrooms. If you use shiitake mushrooms, you must cook them for longer.

Ingredients

Europe
Italy
Main course
Starter
Mediterranean
Pasta

Ingredients

Method