{"id":806,"date":"2023-01-25T17:32:04","date_gmt":"2023-01-25T18:32:04","guid":{"rendered":"http:\/\/brainanti.com\/?p=806"},"modified":"2023-01-30T11:18:49","modified_gmt":"2023-01-30T11:18:49","slug":"easy-mushroom-tagliatelle","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2023\/01\/25\/easy-mushroom-tagliatelle\/","title":{"rendered":"Easy Mushroom Tagliatelle"},"content":{"rendered":"
This mushroom tagliatelle is doused in a creamy sauce and couldn\u2019t be more simple to make!<\/span><\/strong><\/span><\/p>\n This is one of those recipes for when you need pasta and you need it yesterday. It gives you all the carby comfort you need and is super quick to make. Follow me\u2026<\/p>\n <\/p>\n Mushrooms are a key ingredient in this dish, so it\u2019s important to treat them right. As such, here are a few tips to get you started:<\/p>\n Realistically most varieties of mushrooms will work. My personal favourites are baby portobellos or chestnut mushrooms, but button mushrooms or even shiitake mushrooms will do the job.<\/p>\n Process shots: add butter to pan (photo 1), melt (photo 2), add mushrooms and fry (photo 3), flip (photo 4), add garlic (photo 5), fry (photo 6).<\/em><\/span><\/p>\n <\/p>\n Once the mushrooms are golden, the next thing you\u2019ll want to do is go in with some chicken stock<\/strong>. This will not only help create the sauce, but it also adds a mellow background flavour too. As you reduce the stock there will be a flavour exchange<\/strong> with the mushrooms which offers some depth of flavour to the dish.<\/p>\n Okay, stick with me here. Yes, we\u2019re using cream cheese for the sauce, and yes, it totally makes sense. The \u2018cheese\u2019 aspect actually mellows out a fair bit by the time everything has mixed together and the pasta has been tossed in. What you\u2019re left with is a nice creamy, thick sauce<\/strong> which is so delicious. No simmering needed, which makes using cream cheese the perfect quick fix<\/strong>.<\/p>\n The sauce will be fairly thick before you add the pasta. As such, you\u2019ll want to toss in a splash of the water the pasta is cooked in. This will not only help thin out the sauce, but the excess starch will help bind the fats to create a smooth & glossy sauce.<\/p>\n Process shots: simmer stock (photo 1), add cream cheese (photo 2), stir in thyme (photo 3), toss in pasta and parmesan (photo 4).<\/em><\/span><\/p>\n <\/p>\n I always recommend freshly grated parmesan for sauces. The packet stuff doesn\u2019t melt particularly well!<\/p>\n Yep! Anything like fettuccine or linguine will work just the same. In general though I recommend a long-cut pasta, just to allow the thick creamy sauce to wrap itself around the pasta!<\/p>\n Thyme compliments mushrooms so beautifully and works really well in a creamy pasta. I have made this recipe with tarragon before which works nicely. It does have a much more unique flavour though so only sub tarragon if you know you like it. If you\u2019re after a more subtle herb then use parsley.<\/p>\n <\/p>\n Once you\u2019ve tossed through the tagliatelle you\u2019ll want to check for seasoning then serve it up right away! The sauce will thicken fairly quickly.<\/p>\n For more mushroom pasta recipes check out my Creamy Mushroom Pasta<\/a>, Tomato Mushroom Pasta<\/a> and Chicken & Mushroom Pasta<\/a>!<\/em><\/p>\n Alrighty, let\u2019s tuck into the full recipe for this mushroom tagliatelle recipe shall we?!<\/strong><\/p>\n <\/p>\nPan-Fried Mushrooms<\/strong><\/span><\/h2>\n
Tips for frying mushrooms<\/h3>\n
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What kind of mushroom should I use?<\/em><\/h3>\n
Creamy Mushroom Tagliatelle<\/strong><\/span><\/h2>\n
Cream Cheese Mushroom Pasta<\/h3>\n
Starchy Pasta Water<\/h3>\n
Mushroom Tagliatelle FAQ<\/strong><\/span><\/h2>\n
What kind of parmesan should I use?<\/em><\/h3>\n
Can I use a different pasta to tagliatelle?<\/em><\/h3>\n
Can I use a different herb?<\/em><\/h3>\n
Serving Mushroom Tagliatelle<\/strong><\/span><\/h2>\n
How to make Mushroom Tagliatelle<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n