Creamy Garlic Mushroom Tagliatelle Recipe

Twisted’s Creamy Garlic Mushroom Tagliatelle recipe is a delicious vegetarian friendly recipe that is sure to put a smile on everyone’s face

Done in 30 minutes

Dish by Tom Jackson

Ingredients

For the pasta:

2large white (viladia) onions, thinly sliced in half moons

2-3 cloves garlic, de-rooted and thinly sliced

2dried chillies, finely chopped

1 tbspfresh thyme leaves

15gdried porcini mushrooms

500mlboiling water

3 tbsp olive oil + 1 tbsp for frying the mushrooms

4 knobsunsalted butter

2 tbspfinely chopped fresh parsley

1 largeglass dry white wine

150ggirolles or other wild mushrooms, brushed clean, trimmed and torn

400gfresh tagliatelle or other pasta

to tasteTurkish pepper flakes (pul biber), optional

If you haven't already, you must make sure you test out Twisted's new Creamy Garlic Mushroom Tagliatelle recipe. Finished with parmesan, butter and a good toss around, this dish couldn't be more delicious if it tried.

Method

Pour boiling water over dried mushrooms and set aside for 30 minutes.

Place the garlic, dried chilli and olive oil in a cold pan and place over a low heat. When the garlic is sticky but not yet brown at all, add the thyme leaves. When their spluttering subsides, add the sliced onions, one knob of butter, a fair amount of salt and turn the heat right down.

Stew onions in their natural juices with a lid partially covering, adding mushroom stock whenever it looks dry. Cook for roughly 1hr, until very broken down, adding the rehydrated, chopped mushrooms after 30mins. Remove from heat to cool (and store for future use if desired).

Place a large pot of water on to boil and season generously with salt.

Heat 1 tbsp oil in a high sided saute pan large enough to hold your pasta and sauce. Add the mushrooms and allow to fry briefly to get some colour on them (don’t move them around at this stage or they will boil). Add a knob of butter and toss. Once the butter has finished foaming season lightly with salt. Deglaze mushrooms with the wine and reduce by half.

Meanwhile, drop your tagliatelle into the water.

After 1 minute or so, add your slow-cooked onions, chopped parsley and a little of the pasta water. Once your pasta is very al dente, about 2 minutes, add to the pan along with a splash of pasta water. Finish with the parmesan, butter and a good toss around. Finish with a little pepper flake, if you fancy.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.