Tagliatelli with Porcini Mushrooms
This was my first attempt at cooking Porcini Mushrooms and boy was it easy and delicious! Who knew that something that tastes so rich, warm, and elegant could be so easy to cook! Porcini mushrooms (fresh) are not inexpensive, so I was a little scared about the cooking. As it turns out, if you have ever sautéed any other type of mushroom, it is just about like that!
Extra virgin Olive oil
3 cloves of garlic
Fresh Porcini Mushroom, cleaned and cut into bite size pieces
Red pepper flakes
Fresh chopped parsley
fresh wild mint (or fresh regular mint, will do) chopped
Since I have moved to Italy, I have abandoned measurements in true Italian style and do everything to taste.
Put some oil in a pan and add the garlic cloves whole. Allow them to brown slightly and then remove. You only want the garlic flavor in the dish. Next, chop and sauté the onion until they are translucent. Add the mushroom and maybe a little more oil and allow them to cook down. Use the vegetable broth as needed to keep them moist. Add salt and red pepper flakes to taste. Cook the pasta according to the package directions. Drain the pasta and add it to the finished mushrooms with a little of the pasta water. Stir well and allow the sauce to soak into the pasta a few minutes. Add the parsley, mint,stir and serve with some grated parmesan.