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Recipe Detail Page
Tagliatelle with Mushroom Barbaresco Sauce
Spring 2012
Although pasta shapes stay the same, the name often changes in different regions. In Piedmont the pasta name is tajarin, although tagliatelle or taglioline are similar pastas. We used a mixture of shiitake, cremini, honey mushrooms and chanterelles. Availability is always an issue so use what you can find.
½ cup (125 mL) dried porcini mushrooms
2 cups (500 mL) hot chicken stock (homemade or low sodium)
1 lb (500 g) mixed mushrooms
¼ cup (60 mL) olive oil
2 tsp (10 mL) chopped garlic
¼ cup (60 mL) chopped shallots
1 cup (250 mL) red wine (preferably Barbaresco)
1 tsp (5 mL) fresh thyme
2 tbsp (30 mL) diced butter
Salt and freshly ground pepper
2 tbsp (30 mL) chopped parsley
1 lb (500 g) tagliatelle pasta
½ cup (125 mL) shaved Parmesan cheese
1 Soak dried porcini mushrooms in hot chicken stock for 20 minutes. Drain, reserving mushrooms, and place soaking liquid in a pot over medium-high heat. Remove stems from shiitake mushrooms and add to porcini soaking liquid in pot. Trim and chop tough ends of other mixed mushrooms and add to pot. Reserve all the caps. Bring porcini soaking liquid to a boil, reduce heat to low and simmer for 20 minutes or until flavourful. Strain mushroom trimmings out of stock and discard, reserving mushroom stock for the sauce.
2 Heat oil in large skillet over high heat. Add garlic and shallots and sauté for 1 minute or until fragrant. Tear reserved mushrooms into pieces and add to skillet along with the rehydrated porcini. Sauté for 2 minutes or until juice is just released. Add wine and thyme, bring to a boil, reduce heat and simmer gently for 8 to 10 minutes or until wine is nearly evaporated.
3 Add reserved mushroom-soaking liquid and bring to a boil. Simmer for 10 minutes or until mushrooms are tender and sauce is thickened. Stir in butter, season with salt and pepper and sprinkle with parsley.
4 While sauce is cooking, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. If using fresh pasta, cook about 3 minutes or until al dente. Drain and add to sauce. Add a little pasta cooking water if sauce is too dry, and finish with Parmesan cheese.
Serves 4
