Tagliatelle with Mushrooms
- 3 tbsp. extra-virgin olive oil
- 1 1/2 lb. fresh porcini mushrooms, cleaned, trimmed and sliced (other wild mushrooms can be substituted)
- 4 garlic cloves, peeled and lightly crushed
- 3 tbsp. unsalted butter
- 1 cup chicken stock
- 3 tbsp. fresh Italian parsley, chopped
- 1/2 cup Parmigiano-Reggiano, grated
Bring 6 quarts of salted water to a boil.
In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the garlic and cook until golden, about 2 minutes. Add about half the mushrooms and toss them in the hot oil. Add the remaining mushrooms in batches as the mushrooms in the pan wilt. Sauté the mushrooms, stirring them occasionally, until the mushroom liquid has evaporated, about 10 minutes. Add the chicken stock and butter to the skillet. Bring to a simmer. Simmer over medium heat until the butter is incorporated into the sauce, about 3 minutes. Add salt and pepper to taste.
Meanwhile cook the tagliatelle. Drain them well and return them to the pot over low heat. Add the sauce and parsley and toss gently until the pasta is coated. Remove from heat, add half of the grated cheese and toss well. Transfer the pasta to a serving platter or individual bowls and serve immediately, passing the remaining cheese at the table.
Recipe Courtesy Of: Lidia's Italy
Wine Pairing - Alsace Pinot Gris
Brilliantly yellow or deeply gold in color, Alsace Pinot Gris has an earthy, smoky nose with aromas of mushrooms and moss, in addition to dried fruits, honey and gingerbread character. On the palate, these full-bodied, rich and round wines are always supported by bright freshness.
Its compatibility with hearty dishes such as game, roasted pork and earthy ingredients, such as mushrooms and truffles, make Pinot Gris the white wine choice for red wine drinkers.