Tagliatelle with mushrooms

Name: Tagliatelle with mushrooms - Noemi N.
Ingredients: 300 g tagliatelle salt 100 ml olive oil 2 green onions 2 green garlic stalks 200 g champignon mushrooms parmesan fresh parsley pepper

Pasta/Pizza - Tagliatelle with mushrooms by Noemi N. - Recipia

When I want a simple lunch and don't feel like a complicated sauce, I make these tagliatelle with mushrooms. The ingredients are few, and the flavor mainly comes from the sautéed mushrooms, green garlic, and green onions. It's important that the water released by the mushrooms evaporates before adding the pasta; otherwise, the dish may turn out too watery. In the end, fresh parsley adds a touch of freshness, and parmesan can be added directly to the plate, according to preference. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified Servings: not specified Difficulty: easy Recipe type: lunch, pasta with mushrooms Ingredients 300 g tagliatelle Salt, to taste 100 ml olive oil 2 green onions 2 green garlic stalks 200 g champignon mushrooms Pepper, to taste Fresh parsley Parmesan, for serving Preparation method 1. Clean and wash the mushrooms. Separate the caps from the stems, then chop all the mushrooms. There's no need for very fine chopping, but the pieces should be small enough to mix easily with the tagliatelle. 2. Wash the green onions and green garlic. Chop them finely, including the edible parts. 3. Heat the olive oil in a pan. Add the green onions and green garlic, sautéing them until they soften slightly. 4. Add the chopped mushrooms. Cook them over high heat until they release their water and it evaporates completely. Continue to cook until the mushrooms are sautéed. Stir occasionally to ensure even cooking. 5. Season the mushroom mixture with salt and pepper to taste. It's better to check the flavor at this point before adding the pasta. 6. Separately, bring water to a boil for the tagliatelle. When the water starts to boil, add salt, then add the pasta. 7. Stir occasionally during boiling to prevent the pasta from sticking together. When ready, drain them. 8. Add the drained tagliatelle to the pan with the mushrooms. Mix well so that the pasta combines with the oil, green onions, garlic, and mushrooms. 9. Wash and finely chop the fresh parsley. Sprinkle it over the pasta and mix again. 10. Serve the tagliatelle hot. Parmesan can be sprinkled on the plate according to preference. An important aspect of the recipe is the stage where the mushrooms are cooked. They release water, and if the pasta is added too early, the mixture will not have the same consistency. Wait until the water has evaporated and the mushrooms are sautéed before continuing. Why I make the recipe often I love the combination of pasta and mushrooms, and this version doesn't require many ingredients or a separate sauce. The green onions and green garlic provide enough flavor without needing additional spices besides salt and pepper. It's a suitable recipe for a lunch prepared without too much organization, especially when you have fresh mushrooms and pasta on hand. Another advantage is that the pasta finishes directly in the pan with the mushrooms. This way, all the ingredients mix before serving, and the parsley can be added at the end when it retains its fresh flavor better. Tips Mushrooms should be left on high heat until their water evaporates. If the heat is too low, they will boil more than sauté, and the mixture may remain watery. Chop the green onions and green garlic before you start cooking the mushrooms. The steps go quite quickly, and the ingredients are easier to add when they are already prepared. Stir the pasta during boiling. Tagliatelle can stick together, especially if left still in the water. Salt is added both to the pasta water and to the mushroom mixture, but the amount is adjusted to taste. If you use parmesan, keep in mind that it is also salty. Parsley is added after the pasta has been mixed with the mushrooms. It stays fresher than if it were cooked with them. Substitutions If you don't have green garlic, the recipe won't follow the original version exactly, as it is one of the ingredients that gives flavor to the dish. You can omit it, but the flavor will be simpler. Champignon mushrooms are the ones indicated in the recipe. Other types of mushrooms can be used if you want to adapt the dish, but the taste and texture may differ. Parmesan is optional and is added at serving. The pasta can also be served without it. Tagliatelle is the type of pasta used in the basic recipe. If you choose a different type of pasta, their cooking time may differ, so they need to be monitored separately. Variations A simpler version is to use only mushrooms, green onions, green garlic, and parsley, without parmesan. In this case, the taste remains lighter and less salty. You can keep the same combination and adjust the amount of salt and pepper to taste. The recipe does not need a separate sauce, as the oil and the juice left from the mushrooms mix directly with the pasta. If you prefer a more intense green flavor, parsley can be added gradually and mixed well in the pan. However, it should be added at the end, after the mushrooms and pasta are already combined. Serving ideas Serve the pasta immediately after adding the parsley. Parmesan is added directly to the plate, in the desired amount. Tagliatelle with mushrooms is suitable for lunch and should be served hot. They can be portioned directly from the pan, then topped with pepper or parmesan if needed. Frequently asked questions 1. Why should the mushrooms be cooked over high heat? Mushrooms release water during cooking. High heat helps evaporate it, after which the mushrooms can be sautéed in oil. If you add them to the pasta before the water disappears, the dish may turn out watery. 2. Can I put the pasta directly over the mushrooms without boiling it separately? No. In this recipe, the pasta is boiled separately in salted water, then drained and added to the pan with the mushrooms. Mixing occurs only after the tagliatelle are ready. 3. Is parmesan mandatory? No. Parmesan is optional and is added at the time of serving. The pasta is complete without it, with flavor coming from the mushrooms, green onions, green garlic, and parsley. 4. Can I use dried parsley? The recipe uses fresh parsley, washed and finely chopped. It is added at the end, after the pasta has been mixed with the mushrooms. If you use another type of parsley, the taste will not be the same. 5. When is the salt added? Salt is added to the pasta water after it starts to boil. The mushrooms are seasoned separately after they have been sautéed and the water they released has evaporated. Nutritional values The values below are estimates for the entire amount of the dish and depend on the type of tagliatelle, the amount of parmesan used, and how much oil remains in the dish. Without parmesan, the entire recipe has approximately: 2,000-2,100 kcal Carbohydrates: approximately 215-225 g Proteins: approximately 45-55 g Fats: approximately 100-110 g Fiber: approximately 10-14 g Most of the fats come from the 100 ml of olive oil, and the carbohydrates mainly come from the tagliatelle. Parmesan added at serving increases the intake of calories, proteins, fats, and salt. Since the original recipe does not specify the number of servings or the amount of parmesan, it is not possible to accurately calculate a value per serving without this information. Storage and reheating Pasta is best served immediately while hot. If leftovers remain, store them in a covered container in the refrigerator. The texture of the tagliatelle may change after cooling, and the mushrooms will not have the same consistency as when the dish is fresh. When reheating, heat only the amount you plan to eat and stir gently so that the pasta and mushrooms heat evenly. Parmesan is best added after reheating, directly on the plate.

Tagliatelle with mushrooms

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