Tagliatelle Con I Funghi – Tagliatelle With Mushrooms

Porcini mushroom from Borgotaro – J.P.Lon~commonswiki CC BY 2.5


4 tbs. olive oil
8 oz. porcini mushrooms
1/2 onion
1/2 cup beef broth
4 tbs. butter
1 tbs. parsley, chopped
1 lb. tagliatelle
2 tbs. grated Parmigiano

How to make the TAGLIATELLE CON I FUNGHI Tagliatelle with Mushrooms:

Prepare a soffritto with olive oil and very finely chopped onion. When the onion is just tender, add the sliced mushrooms, saute for 2 min., add the broth, reduce by one third, add salt and pepper to taste. Remove from fire.
Cook the tagliatelle in plenty of boiling salted water. When al dente, toss in a large skillet with the mushroom sauce and the butter. Add a few tbs. of the cooking water if too dry. Dish into a serving bowl and serve with Parmigiano on the side.

Serves 6

Regional Recipe from Emilia Romagna

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.