Mushroom Tagliatelle Recipes

Steps:

• Firstly add your olive oil to the pan and put on a medium heat,
• once heated add your onion and sauté gently without colour averagely
• 4-6 minutes, this gets the natural sweetness from the onion
• Once the onion has sweat down turn the heat up to high and add
• your mushrooms to the pan and cook for 2 minutes.
• Then add your brandy and cook out again for a further 2 minutes
• until all the alcohol is removed, were looking for the aromatic
• flavour of the brandy to come through and soak into the mushrooms as
• they are acting as sponges and absorbing all the fragrant brandy.
• after the brandy has been cooked out add your cream and turn the
• heat down immediately to medium, Then simmer for 10 minutes slowly.
• The reason behind simmering your cream based sauce is one of two, the
• first so that the pan doesn’t catch and secondly so that the flavour
• of the sauce is improving and mellowing with the brandy and the onions
• which will also act as a thickener for the sauce along with the lemon
• juice.
• Meanwhile while your sauce is slowly simmering heat a pan of water
• up to boiling point add your pasta and cook to your liking, averagely
• 4-5 minutes then finish off in the sauce.
• Now that your sauce has been reducing slowly for 10 minutes add
• your lemon juice and again cook out for 2 minutes, straight after add
• your paprika and again cook for a further 2 minutes then check
• seasoning, add your pasta to the pan add coat the pasta evenly then
• place into bowls for serving

Steps:

• Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
• Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
• Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
• Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.

Steps:

• Slice mushrooms finely, dice onion and crush garlic.
• Boil tagliatelle in separate saucepan until al dente
• Warm up olive oil in another saucepan and add some dried oregano
• Add onion and half of crushed garlic until onion is translucent
• Put in mushrooms, add salt and pepper to taste. Let the mushrooms cook until soft ,do not remove the water that has released from the mushrooms. Add the butter and the rest of garlic to the mushrooms and simmer for 5 minutes
• Put single cream into the mushrooms to form a sauce and if too thin then thicken up with a little corn flour
• Drain the tagliatelle and stir into the mushroom sauce.
• Finish with parmesan if you wish

Steps:

• Boil the pasta in lightly salted water as directed on the pack.
• Meanwhile, heat the oil in a large frying pan, add the mushrooms and fry for a few minutes until golden.
• Add the cream cheese and wait for it to melt, then stir in the spinach.
• Cover with a lid and steam for 2 mins until wilted. Stir in te mustard, yogurt and ham and season wih salt and pepper.
• Drain the pasta and stir into the sauce. Toss together before serving.
• Serve with parmesan if you like.

Steps:

• Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
• Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
• Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.