4 tbs. olive oil
8 oz. porcini mushrooms
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.
Regional Recipe from Emilia Romagna