Tagliatelle with mushroom medley

    1 hour

    Choose a variety of exotic and wild mushrooms for this feast of fungi. Their flavours are complemented by rich Marsala in a dish that will fit perfectly into a well-balanced diet – the result is very pleasing without being laden with cream, the ingredient that usually makes mushroom sauces overrich.

    1 person made this

    Serves: 4 

    • 10 g (¼ oz) dried porcini mushrooms
    • 90 ml (3 fl oz) boiling water
    • 2 tbsp extra virgin olive oil
    • 3 shallots, chopped
    • 225 g (8 oz) button or closed cap mushrooms, sliced
    • 150 ml (5 fl oz) Marsala
    • 450 g (1 lb) tagliatelle
    • 1 garlic clove, finely chopped (optional)
    • 450 g (1 lb) mixed mushrooms, such as shiitake, oyster, chestnut, chanterelle or other wild mushrooms, sliced or halved
    • 250 g (9 oz) tomatoes, skinned, seeded and sliced
    • 2 tsp fresh thyme leaves or 1 tsp dried thyme
    • 2 tbsp chopped fresh parsley
    • salt and pepper

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Put the dried porcini mushrooms in a bowl and cover with the boiling water. Set aside to soak for 15 minutes, then drain, reserving the soaking liquid. Slice the rehydrated mushrooms, discarding any tough stalks.
    2. Heat half the olive oil in a saucepan and fry the shallots until they are tender and golden, about 3 minutes. Add the button or closed cap mushrooms and cook for a further 8–10 minutes or until all the juice from the mushrooms has evaporated.
    3. Add the Marsala and the soaking liquid from the dried mushrooms. Simmer for about 10 minutes or until the sauce has reduced by half.
    4. Meanwhile, cook the tagliatelle in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
    5. About 5 minutes before the pasta is done, heat the remaining 1 tbsp oil in a large frying pan. Add the garlic, if using, and the mixed mushrooms. Cook over a moderate heat for 3–5 minutes, shaking the pan often, until the mushrooms are lightly cooked.
    6. Stir the tomatoes, thyme and parsley into the mushroom sauce and heat through for 1–2 minutes. Add the mixed mushrooms, season to taste and remove from the heat.
    7. Drain the tagliatelle and divide it among 4 serving dishes. Spoon the mushroom sauce on top and serve immediately.

    Some more ideas

    For a creamy sauce, stir in 4 tbsp of fromage frais or Greek-style yogurt with the tomatoes. * White or red wine can be used in place of the Marsala.

    Plus points

    Mushrooms are a useful source of the B vitamins niacin, B6 and folate, and they provide a good source of copper, one of the all-important minerals that form part of a healthy diet. * Most recipes use mushrooms in small quantities, so that the nutritional contribution they make to the diet is limited. However, the dish here contains a substantial amount of fresh mushrooms, plus dried ones for additional flavour.

    Each serving provides

    copper * niacin, potassium, selenium * B1, B2, B6, C, E, folate

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