Tagliatelle ai Funghi

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Today is National Spaghetti day. A day that should be celebrated with gusto even if I’m going to use a little poetic license to include Tagliatelle. An old favorite, I love the different textures and subtle flavors from the medley of mushrooms all rolled into the ultimate comfort food. It’s rich, it’s creamy and it takes less than 10 minutes to make. If only everything in life were that easy.


I should probably be starting off the new year with a cleansing soup but why change the habit of a lifetime? I’m too excited about 2016 and all it’s bringing to limit my pasta intake. The first Many Kitchens Cookbook will be in stores in a couple of weeks and I’m holding an advance copy in my hands! I hope you’ll order a copy and enjoy all the incredible recipes our generous producers have kindly shared.



Tagliatelle ai Funghi

Serves 4


4 tablespoons butter

2 tablespoons olive oil

1 large clove garlic, smashed then minced

1 lb mixed sliced mushrooms (I used cremini, portabello, shiitake and oyster mushrooms)

Sea salt and freshly ground pepper

1/2 cup of chicken stock (use vegetable stock if you want to make the recipe vegetarian)

1 lb of tagliatelle

1 cup heavy cream

2 teaspoon fresh squeezed lemon juice

1 cup chopped flat leaf parsley

Freshly grated Parmesan cheese



1. Bring a large pot of salted water to a boil (be sure to reserve one cup of water after boiling pasta).

2. Mix butter and olive oil in a large sauté pan and add in garlic. Cook for one minute then add in mushrooms. Cook mushrooms for 5-10 minutes until they’ve released some of their liquid and softened. Season with salt and pepper.

3. Add chicken stock and increase heat to high. Meanwhile cook the pasta according to instructions.

4. Add a cup of cream to the mushroom mixture, stir then add in the lemon juice. Cook sauce for a further minute on medium heat until all the ingredients have melded.

5. Toss pasta in creamy mushroom sauce and toss with parsley and Parmesan cheese


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