Tagliatelle with mushrooms

Tagliatelle with mushrooms


In this recipe, the mushrooms are the stars. Just add a little Parmesan cheese to give this dish its unique flavour.


250 g Tagliatelle
400 g mushrooms
40 g dried mushrooms
40 g Parmesan cheese, grated
1 clove of garlic
½ cup white wine
2 tbsp olive oil
½ cup water
3 tbsp tomato puree
salt to taste


  • If you are using dried mushrooms, soak them in lukewarm water for one hour first.
  • Drain the mushrooms, dry them and chop them (not too finely) together with the clove of garlic.
  • Heat the oil in a pan, add the mushrooms and garlic and cook over medium heat for 5 minutes.
  • Add the white wine and the water. When the liquid has evaporated, add the tomato purée.
  • Cook over medium heat for about half an hour.
  • Boil the pasta in plenty of salted water, then drain and place in a serving bowl.
  • Add the mushroom sauce and sprinkle with grated Parmesan cheese.
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