Cooking time: 20 minutes
Preparation time: 10 minutes
Porcini mushroom and walnut tagliatelle is a classic autumn recipe full of rich, inviting flavour.
It is an extremely simple dish that’s quick to prepare and sure to please all palates.
350 g tagliatelle · 100 g walnuts · 350 g fresh porcini mushrooms · 50 g butter · 1/2 glass dry sparkling wine · 1 onion · 50 g parmesan · extra virgin olive oil · salt · pepper
Finely chop the onion and brown in a pan with the butter. Clean the mushrooms (I used half porcini and half mixed) and chop, then add to the onion, mixing to infuse the flavours. Cook the mushrooms over a low heat for around 10 minutes, basting every now and then with the sparkling wine, then season with salt and pepper. Coarsely chop the walnuts and cook in the oil in a frying pan for a few minutes, then add the chopped nuts to the mushrooms. Mix and allow the sauce to infuse for a few minutes.
Cook the tagliatelle in plenty of salted water until al dente, drain and pour into the pan with the mushroom and walnut sauce. Add the parmesan and toss the tagliatelle for a few minutes more.
Plate up your porcini mushroom and walnut tagliatelle and sprinkle with more parmesan and pepper.
Taken from Misya