Craving pasta but short on time? This mushroom tagliatelle recipe is here to save the day! This recipe, which is simple to prepare and has a creamy sauce and perfectly fried mushrooms, is the epitome of comfort food. Follow these tips and process shots for a satisfying meal in no time.
Pan-Fried Mushrooms: Tips for Success
It's crucial to treat mushrooms with care because they are the main component of this dish. Here are some tips for frying mushrooms to perfection:
Cleaning: Avoid washing mushrooms as it can make them too moist. Instead, use a damp cloth to gently clean off any dirt.
Spacing: When frying mushrooms, make sure to space them out in the pan to allow for even browning. Crowding them together will cause them to steam instead of fry, affecting their flavor.
Seasoning: Wait to season the mushrooms until after they are fried. Salting them at the start can draw out moisture and result in steamed mushrooms.
Garlic: Mushrooms and garlic are a heavenly match! Don't skip adding minced garlic for extra flavor.
Best Mushroom Varieties to Use
While you can use various mushroom varieties, baby Portobello’s or chestnut mushrooms are recommended for their rich flavor. However, button mushrooms or shiitake mushrooms can also work well in this recipe.
Process shots: images showing the steps taken: add butter to a pan (photo 1), melt (photo 2), add mushrooms and fry (photo 3), flip (photo 4), add garlic (photo 5), fry (photo 6).
Creamy Mushroom Tagliatelle: The Perfect Sauce
The sauce can be made once the mushrooms are browned. To begin, add chicken stock to the pan. This will not only aid in the creation of the sauce but also enhance flavor. Then, surprise! Cream cheese is the secret ingredient for a quick and delicious sauce.It melts and combines with the other ingredients to produce a thick, creamy sauce that perfectly coats the pasta.
Starchy Pasta Water: The Secret to a Smooth Sauce
To further enhance the sauce, add a splash of the pasta cooking water. This will help thin out the sauce and the starch in the water will bind the fats, resulting in a smooth and glossy sauce.
Process shots: Process pictures show simmering stock (photo 1), cream cheese (photo 2), thyme (photo 3), pasta (photo 1), and parmesan cheese (photo 2). (photo 4).
FAQ: Mushroom Tagliatelle
Parmesan Cheese: For the greatest results, freshly grated parmesan is advised as pre-packaged parmesan may not melt as well.
Pasta Variations: Feel free to use other long-cut pasta such as fettuccine or linguine if tagliatelle is not available.
Herb Substitutions: Thyme works wonderfully with mushrooms, but if you prefer a milder herb, parsley can be used. Tarragon is also a good option for a unique flavor, but use it only if you enjoy its taste.
Serving Mushroom Tagliatelle
After tossing the cooked pasta with the sauce, check for seasoning and serve the dish immediately. It's better to eat the sauce straight soon because it could thicken as it cools.
Ready to indulge in this creamy mushroom tagliatelle? Follow the process shots and tips for a quick and delicious pasta dish that will surely become a family favorite!
How to make Mushroom Tagliatelle (Full Recipe)
Equipment:
Large Pot & Tongs (for pasta)
Large Pan & Wooden Spoon
Jug (for stock)
Fine Cheese Grater (for parmesan)
Sharp Knife & Chopping Board
Ingredients (check list):
7oz / 200g Tagliatelle
7oz / 200g Mushrooms of choice, sliced (see notes)
3.5oz / 100g full fat Cream Cheese, take out the fridge 15mins or so before needed
1/2 cup / 120ml Chicken Stock
1/4 cup / 20g freshly grated Parmesan
2 tbsp Unsalted Butter
2 cloves of Garlic, finely diced
1/2 tsp finely diced Fresh Thyme (see notes)
Salt & Black Pepper, as needed
Instructions:
In a large pan over medium heat melt 2 tbsp butter. Add in the mushrooms and toss in the butter. Spread them out as best you can so all the slices have contact with the pan and leave to fry until golden on the bottom.
At this point pop the pasta in salted boiling water and cook until al dente. Don't drain the water.
Flip the mushrooms and leave to fry until golden on the other side, then season with a good pinch of salt and pepper. Move to the outside of the pan and add in the garlic. Fry for a minute or so until it just begins to pick up color, then pour in the chicken stock. Leave to simmer until it reduces by around half.
Turn the heat to low and add in the cream cheese. Stir until it fully blends, then stir in the thyme. Transfer the cooked pasta straight from the pot to the pan and toss to combine. Sprinkle in parmesan and continue tossing until the sauce thickens and coats the pasta. Toss in some of the leftover pasta water to thin out the sauce as needed. If you go overboard just continue tossing over low heat until the sauce re-thickens.
Check for seasoning and adjust if needed, then serve up and enjoy!
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