Wild Mushroom Pasta (Print Version)
# Ingredients:
01 -
250g tagliatelle pasta
→ Mushroom Blend
02 -
300g wild mushrooms, roughly pulled apart
03 -
1 teaspoon black pepper
04 -
1 teaspoon salt
05 -
2 tablespoons olive oil
06 -
1 teaspoon chili flakes (adjust as preferred)
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon dried sage
09 -
1 teaspoon dried thyme
10 -
3 garlic cloves, crushed
11 -
3 tablespoons balsamic vinegar
12 -
1 shallot, chopped finely
13 -
2 tablespoons plain butter
→ Toppings
14 -
1 ball of creamy burrata
15 -
Fresh sprigs of thyme (if you want)
16 -
2 tablespoons of toasted pine nuts
# Instructions:
01 -
Wipe down the mushrooms to clean them, dice the shallot nice and small, and smash up the garlic.
02 -
Fill a big pot with water, season it well with salt, and get it boiling. Put in the tagliatelle and cook till just tender, following the instructions on the packet. Drain the water when it's done.
03 -
Take a big skillet, place it on high heat, and toss in the mushrooms without oil. Stir and cook for about 6-8 minutes until liquid starts to come out. Add olive oil, stir it in, and sprinkle with salt, pepper, thyme, sage, paprika, and chili flakes.
04 -
As the mushrooms start to turn golden brown, pour in balsamic vinegar and butter. Let it bubble for about 30 seconds, then mix in garlic and shallots. Cook for a minute or two until you get a nice smell.
05 -
Stir the pasta you drained into the skillet with the mushrooms. Coat it evenly, then serve on plates. Tear the burrata over each plate, sprinkle on the pine nuts, and lay some thyme on top if you'd like.
# Notes:
01 -
You can whip this fancy dish up in just 15 minutes. It's a great option for a quick and comforting dinner.