Take mushrooms to the next level with this amazingly flavorful mushroom tagliatelle! This is seriously one of my wife’s favorite dishes! It is perfect for a quick weekday meal and impressive enough for a dinner party.
I think oyster mushrooms work brilliantly because they absorb the flavors they are cooked with and don’t have a strong flavor on their own. However, this would work with any mushroom you enjoy.
Let’s take about wine. It is important to use a wine you enjoy drinking. I have used Rosé Pinot Grigio, Chardonnay etc and it always turns out lovely. These mushrooms do absorb the flavor of the wine so keep that in mind. If you want something more dry, go with a Chardonnay. Fruity, go with Pinot Grigio or Rosé.
Check out our recipe for Fresh Tagliatelle here!
Oyster Mushroom Tagliatelle
Buttery and fragrant oyster mushrooms are the perfect pairing for fresh tagliatelle.
Clean your mushrooms with a brush and damp rag. Tear into thin slices.
Preheat a skillet on medium high. Add a tbs of olive oil then toss in the mushrooms. Sprinkle over salt and pepper and sear the mushrooms. It is important to keep the heat on high to prevent them from steaming and boiling in their water.
Once they start to caramelize sprinkle in thyme leaves and a cup of wine. Let the wine cook off for a minute then turn the heat to low and stir in the butter.
Cook fresh tagliatelle for 60-90 seconds or until done (this will vary based on if it is dried). Do not drain the tagliatelle, place the pasta directly in the mushrooms. It is okay to get a little pasta water in the mushrooms, and is encouraged (just not too much or it will water down the mushrooms).
Toss to combine.