Recipe Tagliatelle with porcini mushrooms and walnuts of 14-10-2010 [Updated on 11-05-2018]
This morning I give you the recipe for another super fast and super good first course, porcini mushroom and walnut tagliatelle, a classic autumn recipe. Sunday morning an uncle of mine brought us some fresh walnuts and with those and with some excellent porcini we prepared the first course for Sunday lunch.The recipe is from my mother (specifically, since she reads my blog and makes me a lecture if I don't mention it) and it was super appreciated by everyone in particular by me who would put mushrooms and nuts everywhere, try the recipe and then you tell me: P
How to make Tagliatelle with porcini mushrooms and walnuts
P.Š. For those wishing to prepare fresh tagliatelle at home ... I leave you the link where you can find the recipe for egg tagliatelle
Cut the spring onions to icing the onion and brown in a pan with the butter. Clean the mushrooms (I put half porcini and half mixed) and cut them into small pieces, then add them to the spring onion, stirring to flavor. Continue cooking the mushrooms over low heat for about 10 minutes, adding the sparkling wine from time to time, then season with salt and pepper.
Chop the walnuts coarsely and cook them in a pan with the oil for a couple of minutes then add the chopped walnuts to the mushrooms.
Stir and cook the sauce for a couple of minutes.
Meanwhile, cook the tagliatelle in plenty of salted water, drain when al dente and pour them into the pan with the mushroom and walnut sauce.
Add the Parmesan and sauté the tagliatelle for a couple of minutes more
Serve the porcini mushroom and walnut tagliatelle sprinkling with more Parmesan and pepper.