Today in Italy is Mother’s day and while I’m using this space to thank my lovely Mum for being awesome, I also decided to share with you one of my favorite recipe she makes *under my request* everytime I go visiting her.
It’s a humble dish but in its simplicity it holds magic and comforting flavours. I’m talking about Mushroom Tagliatelle.
Now the main idea is that you can use any type of mushrooms you fancy, but what my mum uses (and unfortunately I cannot easily find here in the UK) are Cardoncelli mushrooms.
These mushrooms are largely cultivated in Puglia, Italy, especially in the “Murgia” area.
During autumn, their season, lots of fairs take place all around Puglia to showcase this beautiful product and to allow partecipants to sample it in many different ways: from pasta dishes to panzerotti (fried calzone). The most famous one is a Sagra called “Cardoncello on the Road” which takes place yearly from October till November in different parts of the region. So if you are in Puglia or planning a trip to this wonferful Italian region next Autumn, make sure to add this Sagra on the calendar!
Cardoncello has a very meaty and compact structure, and the closest mushroom I could think of that’s available where I live is the King Oyster.
All we need now is a few tagliatelle nests, good quality olive oil and white wine, some garlic, chili pepper and a generous bunch of parsley.
I decided to use “paglia & fieno” tagliatelle, which are basically normal white durum flour tagliatelle and spinach flavoured tagliatelle, for extra vibrance and nutrition. Of course you can use any pasta you want, although I recommend you some long pasta like tagliatelle or pappardelle, or – even better – if you make your own homemade pasta.
That’s pretty much it my dears! A simple and very delicious pasta dish that I’m sure you’ll be making over and over again!
If you, like me, like pasta like crazy check out this Liguine with Wild Mushrooms and Avocado Pesto, or this Creamy Pasta with Cherries, Mixed Nuts and Avocado, or even this Pumpkin Pasta with Crunchy Vegan Bresaola. And if you’re looking for ideas to make your own homemade pasta check this Beetroot Tagliatelle or, for a filled alternative, these Pumpkin Ravioli.
If you decide make this recipe and decide to share it on Instagram or Facebook, don’t forget to tag me for a shoutout
-> @avegtastefromatoz or #aVegTasteFromAtoZ and because I’d love to see your personal takes on my recipes 🙂
250 gr King Oyster Mushrooms
200 gr Tagliatelle Pasta
1 cup Fresh Parsley
1/4 cup White Wine (Chardonnay)
2 tbsp Extra Virgin Olive Oil
1/2 Chili Pepper
1 Garlic Clove
1. Chop the mushrooms into chunks/slices. Set aside.
2. Cut the chili pepper in half, remove the seeds and dice it into small pieces. Set aside.
3. Grate the garlic clove and set aside it too.
4. Finaly chop the parsley and keep it in a bowl ready to be used later.
5. In a large pan heat the olive oil, add the garlic and the chili pepper, sizzle for a few seconds then add the chopped mushrooms too.
6. Now salt and pepper go in, little stir then we make sure to heat well all the mushrooms before adding the wine.
7. Keep cooking the mushrooms on medium heat until all the wine evaporates and they have reached the consistency you like the most (I cook them for 5 to 7 minutes), then add a handful of chopped parsley.
8. Bring enough salted water to a boil. Cook the pasta 2 minutes less than the time indicated on the pack. Note: before draining the pasta, make sure to keep up to two cups of water.
9. Add draind pasta to the mushrooms pan, then add some of the cooking water, a bit at the time, as if you’re making a risotto (so basically wait until all liquid is absorbed before adding some more).
10. Add half of the chopped parsley, then keep cooking the pasta in the mushroom sauce until it’s “al dente”.
11. Serve with an extra sprinkle of parsley and enjoy.
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