Italian pasta makers add mushroom water to dough because the glutamate naturally tenderizes gluten better than eggs.
Mushroom Tagliatelle
Indulge in a rich and velvety mushroom tagliatelle that’s as simple to whip up as it is delicious! With earthy sautéed mushrooms, a splash of white wine, and a touch of creamy goodness, this dish is perfect for a cozy weeknight dinner or impressing guests. Dive into this pasta paradise and savor every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 gousses d’ail
- 3 sorts of mushrooms or at least 2 (girolles, pleurotes, champignons de Paris)
- 1 verre d’eau
🥩Meat & Seafood(1)
- 1 cube bouillon boeuf
🥛Dairy & Eggs(1)
- De crème fraîche entière (isigny)
🍯Sauces & Condiments(1)
- 1 cas de pâte miso (15 ml)
📦Other(3)
- Ciboulette
- 500g tagliatelles (17.6 oz)
- 4 échalotes
👨🍳 Instructions
- 1
Slice the shallots and mince the garlic.
- 2
Take 2 or 3 varieties of mushrooms and slice them.
- 3
Sauté the first part of the mushrooms in melted butter until caramelized, then remove from the pan.
- 4
Sauté the shallots and garlic until well cooked.
- 5
Cook the tagliatelle until slightly tender.
- 6
Add the remaining mushrooms to the pasta.
- 7
Mix in a tablespoon of miso paste and crumble a beef bouillon cube into a bit of hot water, whisking until combined.
- 8
Add the miso sauce and about two tablespoons of crème fraîche to the pasta.
- 9
Mix well and serve with freshly chopped chives on top.
💡 Pro Tips
- ✓Sauté mushrooms in batches without overcrowding, keeping pan temperature at 350-400°F so water evaporates quickly instead of steaming, which prevents proper caramelization.technique350-400°F
- ✓Cook tagliatelle to 1-2 minutes under al dente (about 70-80% done) since it will finish cooking in the sauce and absorb flavors without becoming mushy.timing1-2 minutes under
- ✓Dissolve miso paste in a small amount of hot pasta water first to create a smooth slurry, preventing lumps that form when miso hits hot fat directly.technique
- ✓Reserve 1 cup of starchy pasta water before draining because the 6-8% starch content helps bind the crème fraîche sauce and prevents breaking.ingredient6-8% starch content
- ✓Add crème fraîche off heat or at very low temperature (under 180°F) because its 30-40% fat content will separate if heated too aggressively.timingunder 180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Italian pasta makers add mushroom water to dough because the glutamate naturally tenderizes gluten better than eggs.
Mushroom Tagliatelle
Indulge in a rich and velvety mushroom tagliatelle that’s as simple to whip up as it is delicious! With earthy sautéed mushrooms, a splash of white wine, and a touch of creamy goodness, this dish is perfect for a cozy weeknight dinner or impressing guests. Dive into this pasta paradise and savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 gousses d’ail
- 3 sorts of mushrooms or at least 2 (girolles, pleurotes, champignons de Paris)
- 1 verre d’eau
🥩Meat & Seafood(1)
- 1 cube bouillon boeuf
🥛Dairy & Eggs(1)
- De crème fraîche entière (isigny)
🍯Sauces & Condiments(1)
- 1 cas de pâte miso (15 ml)
📦Other(3)
- Ciboulette
- 500g tagliatelles (17.6 oz)
- 4 échalotes
👨🍳 Instructions
- 1
Slice the shallots and mince the garlic.
- 2
Take 2 or 3 varieties of mushrooms and slice them.
- 3
Sauté the first part of the mushrooms in melted butter until caramelized, then remove from the pan.
- 4
Sauté the shallots and garlic until well cooked.
- 5
Cook the tagliatelle until slightly tender.
- 6
Add the remaining mushrooms to the pasta.
- 7
Mix in a tablespoon of miso paste and crumble a beef bouillon cube into a bit of hot water, whisking until combined.
- 8
Add the miso sauce and about two tablespoons of crème fraîche to the pasta.
- 9
Mix well and serve with freshly chopped chives on top.
💡 Pro Tips
- ✓Sauté mushrooms in batches without overcrowding, keeping pan temperature at 350-400°F so water evaporates quickly instead of steaming, which prevents proper caramelization.technique350-400°F
- ✓Cook tagliatelle to 1-2 minutes under al dente (about 70-80% done) since it will finish cooking in the sauce and absorb flavors without becoming mushy.timing1-2 minutes under
- ✓Dissolve miso paste in a small amount of hot pasta water first to create a smooth slurry, preventing lumps that form when miso hits hot fat directly.technique
- ✓Reserve 1 cup of starchy pasta water before draining because the 6-8% starch content helps bind the crème fraîche sauce and prevents breaking.ingredient6-8% starch content
- ✓Add crème fraîche off heat or at very low temperature (under 180°F) because its 30-40% fat content will separate if heated too aggressively.timingunder 180°F