Tagliatelle with Pine Mushroom, Garlic, and Thyme

Tagliatelle with Pine Mushroom, Garlic, and Thyme

The first and most important step of this recipe, is to accept the GENEROUS amount of butter you will need for this recipe. The French know best when it comes to butter - we used Lescure which is creamy and rich. 

 We used about 10-12 mushrooms, in assorted sizes, which was a small box/tray from the local produce markets. Fresh tagliatelle is beautiful with this dish - we love pasta maestro Elizabeth Hewson’s (Saturday Night Pasta) pasta dough recipe - you can do no wrong if you follow her simple guide. If you’re using dried pasta, we love La Fabbrica della Pasta di Gragnano tagliatelle which you can find at good Italian or European grocers (like Boccaccio Cellars in Balwyn).

Serves 4

  • Fresh tagliatelle for four people OR 500g good quality dried tagliatelle

  • 10-12 Pine mushrooms, assorted sizes, sliced

  • 3 cloves garlic, roughly diced

  • ½ bunch thyme, leaves picked

  • 140g unsalted butter

  • 1 cup good-quality chicken stock

  • A generous splash of white wine

  • Extra virgin olive oil

  • Sea salt flakes & cracked black pepper, to taste

  • Parmigiano Reggiano, to finish

In a large pan, heat a glug of extra virgin olive oil with a third of the butter over a very low heat. 

Add garlic to the pan and gently move about for about 30 seconds until fragrant. 

Add mushrooms to the pan, increasing heat to medium, tossing through with the butter and garlic to coat.

Add another third of the butter to the pan, along with the thyme, and continue cooking mushrooms for about 3-4 minutes. They should start to become tender and golden in colour.  

After this time, deglaze your pan with a generous splash of white wine, and give the mushrooms a toss. After about 30 seconds or so, once the mushrooms have simmered a little in the wine, add your chicken stock. Allow to simmer for a further couple of minutes to slightly reduce. 

Add in the last third of the butter to your mushrooms. Once mixed through, you should have a velvety sauce. Season to taste with salt and lots of freshly cracked black pepper. 

Cook your pasta, in boiling salted water until al dente. Add to mushroom sauce and toss to coat. Serve immediately, finishing with a healthy measure of Parmigiano Reggiano. 


*chef’s kiss*