- 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.
- 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.
- Add the Marsala and the soaking liquid from the dried mushrooms. Simmer for about 10 minutes or until the sauce has reduced by half.
- Meanwhile, cook the tagliatelle in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- 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.
- 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.
- 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.
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