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!
- 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
Heat the oil in a large saucepan, add sliced spring onions and garlic. Sauté and stir often with a wooden spoon.
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.
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.
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.