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Tagliatelle with mushrooms

Tagliatelle with mushrooms


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Boil the pasta in water with a little salt for a few minutes. Then strain and place under a stream of warm water.

Cut the mushrooms into slices and fry with a little oil. Add salt and pepper. Leave them until all the water left by them evaporates. Add the cherry tomatoes cut into quarters, or you can leave them whole.

Put the greens over the mushrooms, then the sour cream. Add the tagliatelle pasta, leave it on the fire for another minute, then put the pan aside.

I used them as a garnish, but they are very good and so "the only ones".

Good appetite !!!!


Healthy and full: Tagliatele with white mushrooms in the oven

If you like pasta with mushrooms then you must try this recipe for tagliatelle with Italian sauce, extremely healthy tomatoes! Pasta satisfies your need for hunger and mushrooms have few calories and are a rich source of vitamin B, vitamin D. In addition, both pasta and mushrooms have a high mineral content. Here are the steps you need to follow to prepare this healthy and tasty recipe:

Preparation time: 10-15 minutes
Baking time: 30-35 minutes
Servings: 4 servings

How to make Tagliatelle pasta with mushrooms

& bull Heat the oven to 230 ° C
& bull Put all the vegetables in a bowl and mix them with olive oil and salt. Pour the mixture into a tray and bake for 15 minutes


& bull Boil the pasta. Drain them before they are completely cooked. Add ricotta and mozzarella cheese, marinara sauce and vegetables.
& bull Pour the pasta into a non-stick bowl and sprinkle Grana Padano cheese on top. Bake the pasta for another 20-30 minutes, or until the top is lightly browned.

About Tagliatelle pasta 250g

They have an egg content of 16.7% because in Italy it is mandatory by law that in the composition of pasta there should be at least 4 eggs per 1 kg of flour. In addition, a mixture of young wheat flour & laquo 00 & raquo and special durum wheat flour is used.

Consumption of fresh pasta is beneficial to the body, due to the content of iron, sodium and vitamin B, as well as glucose in carbohydrates.

Grana Padano rasa Agriform 100g

A tasty Parmesan cheese, of superior quality, kept at maturity for at least 16 months. The ripening period is essential for Parmesan cheese, giving it a stronger and more intense aroma.

The product has only natural ingredients of animal origin.

Discover the benefits of eating fresh pasta:

& bull They contain fiber that satisfies the need for hunger and gives satiety for longer
& bull They do not contain many calories
& bull Wholemeal flour from which they are prepared has a high content of dietary fiber, minerals and vitamin B complex
& bull I'm easy to prepare
& bull They retain less water than dry pasta
& bull Au a delicious taste.


  1. 400 g noodles
  2. 300 g mushrooms
  3. 3 cloves of garlic
  4. parsley
  5. asrdei rosu
  6. olive oil
  7. salt

Method of preparation

  • Clean and wash the mushrooms under cold running water, then let them drain a little.
  • Then cut the mushrooms into very thin slices and throw them in a pan with hot oil, adding crushed garlic.
  • After they start to boil, add the finely chopped pepper and a pinch of salt to taste.
  • Separately, boil the tagliatelle, and when they have boiled, drain them and pass them through a bowl of cold water for a few seconds.
  • Add the tagliatelle over the mushroom sauce and turn off the heat.

You can sprinkle a little olive oil on top and sprinkle with finely chopped parsley. Good appetite!


Method of preparation

Cut the green (or dried) onion slices, put them in a pan with 2 tablespoons of oil, cook a little and then put the sliced ​​ham. Brown it a little and then add the mushrooms (well drained of oil) and then add the cream. Keep it on the fire for about 10 minutes and if it drops you can add a little water. After adding the cream, put the pasta on the fire, because it boils quickly.

Turn off the heat and put the tagliatelle cooked in salted water over the sauce, they can be cooked al dente or softer. Mix well directly in the pan, salt if necessary and then serve. If we want, we put a little grated Parmesan cheese on top of the plate.

Note: I also added a handful of parsley, for those who do not want can go with the recipe without. I like


Method of preparation

Cut the green (or dried) onion slices, put them in a pan with 2 tablespoons of oil, cook a little and then put the sliced ​​ham. Brown it a little and then add the mushrooms (well drained of oil) and then add the cream. Keep it on the fire for about 10 minutes and if it drops you can add a little water. After adding the cream, put the pasta on the fire, because it boils quickly.

Turn off the heat and put the tagliatelle cooked in salted water over the sauce, they can be cooked al dente or softer. Mix well directly in the pan, salt if necessary and then serve. If we want, we put a little grated Parmesan cheese on top of the plate.

Note: I also added a handful of parsley, for those who do not want can go with the recipe without. I like



I mixed in Kenwood (dough hook) 400 grams of 00 flour, 4 eggs and a tablespoon of oil, until a clean dough ball was created.


I let the dough rest for half an hour on a plate covered with a bowl on its head.


I cut pieces of dough, passed them well through the flour and then passed them through the pasta machine starting from the widest step, which for me is 7 to the third.


I then cut the sheets through the thing that makes the tagliatelle and put them to rest on the net covered with a clean linen towel.


I made the baskets by pouring grated Parmesan cheese in a hot non-stick pan always put on low heat, after a while it melted, I leveled it well with a spoon so that it melted evenly.


Then with the plastic gloves on my hands I took the sheet thus created and put it over the bowl. I then let the baskets cool, took them out of the bowls and left them to wait.


Then I made the mushroom sauce, it was a mixed mixture of frozen mushrooms.


In the pan I put a little oil in which I fried a clove of garlic which I then threw and I poured over the mushrooms, they left a lot of water which I threw taking it slowly with a spoon, I I put a little dry white wine and let it evaporate and when they were ready I added the chopped parsley.


Meanwhile, the tagliatelle boiled plenty of salted water and a tablespoon of oil and when they were ready I threw them over the mushrooms in the pan and mixed well.


Then I placed them nicely in baskets and served them, everything is eaten and it is very good.
Good appetite!


Method of preparation

Cut the green (or dried) onion slices, put them in a pan with 2 tablespoons of oil, cook a little and then put the sliced ​​ham. Brown it a little and then add the mushrooms (well drained of oil) and then add the cream. Keep it on the fire for about 10 minutes and if it drops you can add a little water. After adding the cream, put the pasta on the fire, because it boils quickly.

Turn off the heat and put the tagliatelle cooked in salted water over the sauce, they can be cooked al dente or softer. Mix well directly in the pan, salt if necessary and then serve. If we want, we put a little grated Parmesan cheese on top of the plate.

Note: I also added a handful of parsley, for those who do not want can go with the recipe without. I like



I mixed in Kenwood (dough hook) 400 grams of 00 flour, 4 eggs and a tablespoon of oil, until a clean dough ball was created.


I let the dough rest for half an hour on a plate covered with a bowl on its head.


I cut pieces of dough, passed them well through the flour and then passed them through the pasta machine starting from the widest step, which for me is 7 to the third.


I then cut the sheets through the thing that makes the tagliatelle and put them to rest on the net covered with a clean linen towel.


I made the baskets by pouring grated Parmesan cheese in a hot non-stick pan always put on low heat, after a while it melted, I leveled it well with a spoon so that it melted evenly.


Then with the plastic gloves on my hands I took the sheet thus created and put it over the bowl. I then let the baskets cool, took them out of the bowls and left them to wait.


Then I made the mushroom sauce, it was a mixed mixture of frozen mushrooms.


In the pan I put a little oil in which I fried a clove of garlic which I then threw and I poured over the mushrooms, they left a lot of water which I threw taking it slowly with a spoon, I I put a little dry white wine and let it evaporate and when they were ready I added the chopped parsley.


Meanwhile, the tagliatelle boiled plenty of salted water and a tablespoon of oil and when they were ready I threw them over the mushrooms in the pan and mixed well.


Then I placed them nicely in baskets and served them, everything is eaten and it is very good.
Good appetite!


Homemade tagliatelle with mushrooms or other mushrooms

Homemade tagliatelle with mushrooms or other mushrooms. Noodles with porcini mushrooms. That is, fresh pasta (fresh pasta), homemade, with sautéed wild mushrooms in the pan. Simple, tasty and easy to prepare. I am a big fan of wild mushrooms (mushrooms, yolks, hot sponges, etc.) and I cook them whenever I have the opportunity.

This time I made some mushroom tagliatelle. The homemade pasta dough is quite easy to make (although it requires a little effort to knead) and is particularly tasty. It does not compare to dry pasta bought commercially. The basic recipe is an easy one to remember: for every 100 g of flour, a whole egg is put in it. see here the recipe for homemade noodles for soup or other dishes.

The flour should be one with a high gluten content to help form an elastic dough. Durum wheat flour (grano duro) is traditionally used to prepare homemade pasta (found in online stores).

There are variations of this recipe depending on the pasta we want to prepare. For example, in the case of stuffed pasta (ravioli, tortellini) the dough contains more fat given the extra yolks added. That is, whole eggs and yolks are also used. That's what I did ravioli with lobster, ricotta and poached yolk & # 8211 see recipe here.

Careful! Don't buy wild mushrooms from unverified sources! They can be poisonous. There have been many genetic mutations in recent decades and nature offers very similar versions of edible and poisonous mushrooms. Even connoisseurs sometimes have difficulty differentiating them. Of course you can cook this recipe with mushrooms culture (white or brown mushrooms) or with chanterelle mushrooms.

I have a reliable source in Arad from which I buy mushrooms or yellows. He has been bringing them to market for years. I also told you that in our market there are also asparagus garden, kale or brussels sprouts or zucchini or patisson. Mushrooms (boletul edulis) are also known as gray mushroom, manatarca, pitoanca, pitarca.

For the preparation of homemade pasta it would be good to use a noodle machine that makes your work much easier. These devices can be found in all supermarkets and stores with household products and cost less than 100 lei.

I made a classic noodle dough from 200 g flour and 2 whole eggs & # 8211 enough for 3-4 servings of tagliatelle with mushrooms.

You can also make polenta sofas for boiled mushrooms or other vegetables & # 8211 see here.

Because this recipe for tagliatelle with mushrooms is a well-known dish belonging to Italian cuisine (Tagliatelle with porcini mushrooms), I was guided by the method of preparation offered by the famous blog Giallo Zafferano.

  • 2 whole eggs of approx. 60 g each
  • 200 g durum wheat flour (or other flour with high gluten content)
  • & frac12 teaspoon salt
  • 500 g mushrooms or other mushrooms
  • 1 tablespoon olive oil
  • 50 g butter with min. 82% fat
  • salt, ground black pepper
  • 1 clove of garlic

Ingredients

Step 1

Tagliatelle with mushroom sauce

Saute finely chopped onion in a deep pan, add chopped mushrooms and sauté. Put the crushed garlic, simmer with the wine and let it boil for 3 minutes, then add the liquid cream and let it simmer until reduced to a sauce. Add the thyme and grated Parmesan cheese and mix.

Boil the pasta in salted water and as soon as the pasta is cooked, fry it in a pan with the creamy mushroom sauce.

When serving we can add grated Parmesan cheese or thin slices. Good appetite!


Ingredients

Step 1

Tagliatelle with mushroom sauce

Saute finely chopped onion in a deep pan, add chopped mushrooms and sauté. Put the crushed garlic, simmer with the wine and let it boil for 3 minutes, then add the liquid cream and let it simmer until reduced to a sauce. Add the thyme and grated Parmesan cheese and mix.

Boil the pasta in salted water and as soon as the pasta is cooked, fry it in a pan with the creamy mushroom sauce.

When serving we can add grated Parmesan cheese or thin slices. Good appetite!