Tagliatelle with porcini mushrooms or pasta seasoned with tasty autumn mushrooms, ideal for the sunday lunch or to amaze your guests with few but simple steps!
Ingredients
- 2 tsp oil
- 5 spring onions, finely sliced
- 2 garlic cloves
- 500g fresh porcini mushrooms
- 1 tbsp dry white wine
- 400g tagliatelle
- Salt and pepper
Instructions
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Heat the oil in a large saucepan, add sliced spring onions and garlic. Sauté and stir often with a wooden spoon.
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Meanwhile, clean porcini mushrooms: remove the dirt from the bottom of the stem and wipe off any remaining dirt with damp cotton cloth. Slice mushroom into thin slices.
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Once spring onions are golden, add mushrooms and sauté for a couple of minutes. Simmer with white wine until reduced. Keep the lid on and cook for a few more minutes, stirring occasionally.
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Cook the tagliatelle in a large pan of boiling salted water. Drain and add to the sauce. Toss well, cook over a low heat for a minute, and then serve.