Ok, so while I personally wouldn’t touch a mushroom with a forty-foot pole, I know that they make for a great addition to a creamy and garlicky pasta dish! This recipe takes 15 minutes to make, including veggie prep., so it is super easy to prepare for a quick midweek dinner. Although it definitely is not a very healthy option with the cream – the mushroom eater in my house, however, assures me it is delicious!
I used flat cap mushrooms in this dish, as they have a ‘meatier’ texture than regular button mushrooms. That said, I think most mushroom varieties would work well.
Regular spaghetti will also work with this dish if you can’t find tagliatelle, but having tried it with both, the tagliatelle is definitely better.
Garlic Mushroom Tagliatelle
- 1 small onion (thinly sliced)
- 4 clove of garlic (crushed)
- 1 tbsp olive oil
- 4 large flat cap mushrooms (thinly sliced)
- 1 tsp thyme
- 160 mL cream
- 40 g parmesan (grated)
- salt and pepper
- tagliatelle (150 – 200 g dried pasta)
- handful of fresh parsley
Gently fry the onion and garlic together for 2 min in olive oil.
Add the thinly sliced flat cap mushrooms and thyme. and continue to fry on a gentle heat for around 5 min, with occasional stirring.
Add the cream and allow to reduce and thicken on a gentle simmer for around 3-5 min.
Add the grated parmesan, and season with salt and pepper.
Stir through some freshly cooked tagliatelle (to cook from dried pasta: ~6 min in heavily salted boiling water), and top with fresh parsley.
Tag @thecorkfork on Instagram if you try out this dish!