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Tagliatelle with Wild Mushrooms, Garlic & Thyme
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Provided By:
Gail Simmons

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    • Ingredients

    Serves:

    Directions

    Set a large saute pan over high heat. Add olive oil and when hot, add onion and garlic. Saute until onions are just translucent then add mushrooms. Cook over high heat with minimal stirring until golden brown and crispy around the edges - 3-4 minutes. Add thyme leaves and allow them to toast and become fragrant. Season with salt and pepper then add cream. Bring to a boil then reduce heat and simmer for 5 minutes until it is slightly thickened and coats the back of a spoon.

    Bring a large pot of salted water to a rolling boil. Drop pasta in and cook until al dente - about 5 minutes. Using tongs or a strainer, remove the pasta from the water and add directly to mushroom pan. Add a little of the pasta water to thin the sauce if desired. Using tongs gently fold the tagliatelle to coat in the sauce.

    Serve pasta in shallow bowls and use a large spoon to serve mushrooms and sauce over the top. Garnish with a sprinkle of chopped fresh flat leaf parsley.

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    7 Comments

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    sissawilkes

    This recipe is SO awesome!
    I love mushrooms and my store sells a "mix" with crimini, oyster, button.
    I don't often use yellow onions, but this is worth it.
    I gotta say, the super touch is the FRESH thyme... it will change your world!
    My picture isn't as pretty, but I'm sure mine tasted just as good. AWESOME!!!

    February 24 2012 at 2:34 PM Report abuse rate up rate down Reply
    nickcarina

    My wife flipped out when I made this. Absolutely delicious change of pace, fantastic recipe, continental portion serving size and quick and easy after a long day. I found "fetuccini nests" at the grocery store which were just right for this. Great with a cold Chardonnay followed by a piece of strawberry shorcake!

    July 28 2011 at 10:38 AM Report abuse rate up rate down Reply
    susans96

    Type your comment here sounds great except for the "heavy cream". makes it fattening and way too unhealthy!!!! i would use a liquid substitution and thicken it with arrowroot. otherwise great. loooove mushroom dishes!!!

    July 06 2011 at 9:07 AM Report abuse rate up rate down Reply
    hlwdmar

    it look good

    July 05 2011 at 1:16 AM Report abuse rate up rate down Reply
    Peg

    Haven't been able to find "Tagliatelle" in local markets. Have had to use regular WIDE noodles.

    December 05 2010 at 4:18 PM Report abuse rate up rate down Reply
    1 reply to Peg's comment
    sissawilkes

    I use fresh linguini. :)

    February 24 2012 at 2:32 PM Report abuse rate up rate down Reply
    Lara

    This recipe is easy but luxurious. It's a great pick for a busy winter weeknight, and makes a full meal with just a salad on the side. I had to lower the heat while cooking the garlic to keep it from burning, but, the recipe is otherwise perfect.

    December 03 2010 at 8:55 PM Report abuse rate up rate down Reply

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