MypinchofItaly
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- 17 Feb 2017
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Serves 4
Method
In a pot prepare the vegetable broth and bring to boil it. Clean mushrooms with a cloth and chop them into slices. Set aside some stems and put them in the broth.
Chop finely the parsley (keep aside a little parsley to add to the finished recipe).
In a large pan, pour the oil, add the peeled crushed clove of garlic and some chopped parsley and cook for a couple of minutes.
Add the mushrooms and cook for about ten minutes on low flame and add a pinch of salt and black pepper.
When the pot with veg. broth starts boil, pour tagliatelle and cook for the time indicated in the package - for a few minutes/usually 3/4 minutes - .
Drain tagliatelle "al dente" and put them in the pan with the mushrooms. To avoid that tagliatelle be too dry, while mixing it with mushrooms, add the mushrooms broth at a time to get the right creaminess.
Remove the pan from the fire and put a sprinkle of grated parmesan cheese and garnish with some chopped parsley and some black pepper. Serve up.
- 350 g of dried egg tagliatelle
- 200 g of champignon mushrooms
- vegetable broth (1 carrot, 1 onion, celery and some stems of mushrooms)
- 20 g of extra virgin olive oil (EVOO)
- 20 g grated Parmesan cheese
- 1 sprig of fresh parsley
- 1 clove of garlic
- salt and pepper to taste
Method
In a pot prepare the vegetable broth and bring to boil it. Clean mushrooms with a cloth and chop them into slices. Set aside some stems and put them in the broth.
Chop finely the parsley (keep aside a little parsley to add to the finished recipe).
In a large pan, pour the oil, add the peeled crushed clove of garlic and some chopped parsley and cook for a couple of minutes.
Add the mushrooms and cook for about ten minutes on low flame and add a pinch of salt and black pepper.
When the pot with veg. broth starts boil, pour tagliatelle and cook for the time indicated in the package - for a few minutes/usually 3/4 minutes - .
Drain tagliatelle "al dente" and put them in the pan with the mushrooms. To avoid that tagliatelle be too dry, while mixing it with mushrooms, add the mushrooms broth at a time to get the right creaminess.
Remove the pan from the fire and put a sprinkle of grated parmesan cheese and garnish with some chopped parsley and some black pepper. Serve up.
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