Mushroom Tagliatelle and buon appetito!

Mushroom Tagliatelle and buon appetito!

By 18/09/2014

I mentioned before my friend Antonio who is an expert at mushrooms. Every year he heads for the woods and comes back with a basket of fresh and perfumed mushrooms; I am planning to join him soon and learn more about which mushrooms are safe to eat. Wild ones taste fabulous and are widely used in Italian cooking: added to pastas, risottos or served with meat. They can make a dish taste great without adding much to it.

Many people combine them with cream, which can be delicious but I do prefer lighter dishes and frankly, I find that cream can disguise the flavour of food, especially when mushrooms are concerned.

As you know the rule in Italian cooking is: Less is more. People have a tendency to overdo it with food. Adding too many ingredients does not make a dish taste better.Β  You need to focus on one or two good quality ingredients and play around them so you will get that specific flavour you want out of them.

For this dish egg pasta is ideal as it goes well with mushrooms. Good fresh mixed mushrooms and good quality olive oil are what you need to have a pasta dish made in heaven πŸ™‚

Buon appetito!

  • Prep Time : 20 minutes
  • Cook Time : 15 minutes



Gently wipe the mushrooms with a damp kitchen towel (don't soak them in water) then slice the large ones into half; leave the smaller ones whole. Chop the onion finely then stir fry it in a pan with 2 tbsp of olive oil. Add the mushrooms, salt and pepper and stir fry them for 5 minutes.

cooking mushrooms raw

Add a dash a white wine and let it evaporate; add a spoon of flour, 2 tbsp of tomato sauce and the rosemary stick, stir well. Cook for about 8-10 minutes until the mushrooms are soft.

Mushroom pasta sauce

Cook the pasta in salty water then add it to the pan with the mushrooms with a good glug of olive oil. Stir well and serve with chopped parsley and grated Parmesan cheese.

What a fab smell!

Mushroom pasta recipe

pasta mushrooms


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13 Responses to Mushroom Tagliatelle and buon appetito!

  1. Linda

    What a lovely dish. It’s nice to know your friend knows mushrooms.

  2. Dottie Sauchelli Balin

    Hi Alida,
    A wonderful dish, filled with such flavor. I love mushrooms and that would be interesting to learn which ones are safe to eat. I agree less is more and even though I like once in a while something creamy, I prefer the taste without it. The raw flavors come out and tickle your tastebuds. I love egg pasta, haven’t had that kind of pasta in a while. I also love the idea of the splash of color from the tomato sauce and the wine. Your photos look fabulous and I wish I had a plate right now. I think this is a keeper for me. Thanks for sharing dear friend. Have a wonderful and fun weekend…
    Dottie πŸ™‚

  3. Diana

    Alida…..this looks so fabulous….I am full of mushrooms right now….so this is a perfect weekend dish….and you are right….less is more! πŸ™‚ Buon weekend….

  4. la cucina di Molly

    Un piatto fantastico, con la pasta fresca Γ¨ da leccarsi i baffi! Un abbraccio!

  5. Angie@Angie's Recipes

    Last week I had a small portion of pasta with chanterelle…and it was quite simple, but delicious. Have to try your recipe next time. It looks amazing.

    • Alida

      Thank you Angie. Mushrooms go so well in pasta dishes.

  6. Louise

    Hi Alida!
    I love mushrooms! As a matter of fact, they say Pennsylvania, where I live, is the Mushroom Capital of the World. (I’m not so sure about that but we do have some pretty big mushroom farms and a huge mushroom festival which I missed this year:)

    How lucky you are o be able to learn from a trusted friend more about mushrooms.

    I actually made mushrooms last night for dinner. They are good for my diet and I jazzed them up a bit. I’m hoping to share the recipe on my blog before the month is up because September is National Mushroom Month here in the US!

    Your pasta looks delicious Alida. Yes, less is always better when it comes to mushrooms in my book:) Thank you so much for sharing, Alida…

    • Alida

      Yes they are so delicious. We need to make the most of them whilst they are in season. Thank you Louise!

  7. Heledd

    I’m am very happy with a big bowl of pasta and this recipe sounds ‘right up my street’. Will have to give it a go!!


  8. My Family Ties

    Very yummy and it sounds really fresh and tasty, my lot would love this! #tastytuesdays

  9. Sophie at Franglaise Cooking

    Oh yummy! I love wild mushrooms so much and I really miss being able to forage for them as we used to when we lived near Nice in France. Will try this recipe out with shop-bought ones instead.

  10. Alida

    Thank you!

  11. Nazima, franglais kitchen

    this looks ever so pretty and as with all your recipes – look and taste wonderful but you make it look easy Alida. thanks for linking to Simple and in Season

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