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Tagliatelle with Mushrooms and Porcine Lena

Updated: Mar 5

  • Tagliatelle with mushrooms and porcine is an Italian traditional dish. And I often make it in my house, and I love my recipe very much. Here’s that recipe how you can make it. Follow recipe.

Ingredients: total time 25 min, very easy, 2 serving
  • 200 gr Tagliatelle

  • 40 g Porcine

  • 250 g of mushrooms/ chopped into leaves

  • 30 g butter

  • 50 ml olive oil extra virgin

  • 2 cloves/ finely chopped garlic

  • pepper and salt to taste

  • 1 Tablespoon of fresh primrose leaves

  • grated Parmesan cheese/ to taste

  • pine nuts/ baked 1 min. without oil

  • extra virgin oil to sprinkle over Tagliatelle

Preparation:
  1. Add water and salt in a pot for tagliatelle, wait for it to boil.

  2. Soak the porcine in water for 30 minutes before cooking.

  3. Meanwhile, finely chop the garlic and primrose, chop the mushrooms into leaves.

  4. Take a medium bowl and pour olive oil and wait for the oil to heat up, put the oyster mushrooms that you have already cut and cover so that the water comes out of the mushrooms and stir occasionally.

  5. Simmer for about 10 minutes until the mushrooms get colored and water comes out of them.

  6. When the mushrooms have softened and got a brownish color, add butter and stir everything together. At the same time add chopped garlic, stir everything well, cook for 1–2 minutes. Add pepper, salt to taste, do not throw away the porcine water. Add water where there were porcine, stir well and cover, cook for 10–15 minutes with occasional stirring.

  7. Mushroom sauce must be thickened. Make sure the liquid stays, it must not be dry.

  8. Cook tagliatelle according to the instructions alla dente.

  9. When they are almost well, strain them and pour 2 tablespoons of water into the mushrooms and mix the tagliatelle with the mushroom sauce. Serve warm with baked quinces and grated Parmesan cheese.

Buon appetito!

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