Best 3 Mushroom Tagliatelle Recipe Jamie Oliver Recipes
Indulge in a culinary journey with Jamie Oliver's Mushroom Tagliatelle recipe, a harmonious blend of earthy mushrooms, rich sauce, and tender tagliatelle pasta. This vegetarian delight offers a symphony of flavors, making it a perfect choice for both vegetarians and meat-lovers alike. Embark on a culinary adventure as we delve into the secrets behind this delectable dish. Additionally, discover a collection of mouthwatering recipes within this article, including a flavorful Pesto Pasta, a hearty Sausage Pasta, a tantalizing Spaghetti Carbonara, and a classic Mac and Cheese. Let your taste buds rejoice as you explore these culinary masterpieces, each offering a unique twist on the classic pasta experience.
Check out the recipes below so you can choose the best recipe for yourself!
PAPPARDELLE WITH MIXED WILD MUSHROOMS
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
Provided by Jamie Oliver
Categories main-dish
Yield Serves 4
Number Of Ingredients 10
Steps:
- Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
- Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
GARLIC MUSHROOM PASTA
Provided by Jamie Oliver
Categories Lunch & dinner recipes Dinner for two Mushroom Pasta & risotto Lunch & dinner recipes Cheap & cheerful
Time 16m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
- Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
- Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
- Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
Nutrition Facts : Calories 402 calories, Fat 13 g fat, SaturatedFat 5.7 g saturated fat, Protein 16.8 g protein, Carbohydrate 58.1 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre
SPAGHETTI WITH WILD MUSHROOMS
Steps:
- Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.
- Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
Tips:
- Use fresh, flavorful mushrooms. This is key to making a truly delicious tagliatelle dish. Look for mushrooms that are firm and plump, with no signs of bruising or wilting.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly and releasing their liquid. Cook the mushrooms in batches if necessary.
- Season the mushrooms generously. Mushrooms have a mild flavor, so don't be afraid to use plenty of salt and pepper. You can also add other seasonings, such as garlic, thyme, or rosemary.
- Use a good quality tagliatelle. This will make a big difference in the final dish. Look for tagliatelle that is made with durum wheat and has a slightly rough texture.
- Cook the tagliatelle al dente. This means that it should be cooked until it is tender but still has a slight bite to it. Overcooked tagliatelle will be mushy and unpleasant.
- Don't rinse the tagliatelle after cooking. This will remove the starch from the pasta, which will make it less creamy and flavorful.
- Serve the tagliatelle immediately. This is when it is at its best. You can garnish it with grated Parmesan cheese, chopped parsley, or a drizzle of olive oil.
Conclusion:
Mushroom tagliatelle is a simple but delicious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a mushroom tagliatelle dish that is sure to impress your family and friends.
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