Mixed wild mushrooms are cooked with marsala wine, tomatoes and fresh herbs, then served over freshly cooked tagliatelle in this easy and effective recipe.
- 450g mixed wild mushrooms
- 225g button mushrooms
- 10g porcini mushrooms
- 90ml boiling water
- 2 shallots
- 2 garlic cloves
- 150ml Marsala
- 1 tbsp. oil
- 450g fresh egg tagliatelle
- 250g tomatoes
- 2 tbsp. freshly chopped parsley
- 2 tsp. freshly chopped thyme leaves
- Salt and black pepper
Dice the wild mushrooms. Thinly slice the button mushrooms and finely dice the shallots and garlic cloves. Pour the boiling water over the porcini mushrooms and leave to sit for 10 minutes. Drain through muslin and reserve the liquid and the mushrooms.
Heat a little oil in a frying pan and add the shallots, garlic, button mushrooms and porcini mushrooms. Fry for 4-5 minutes or until browned and tender. Once the juice has cooked off, add the marsala and mushroom soaking liquid, then bring to a simmer and cook for 10-15 minutes or until the liquid reduces by half.
Cook the pasta according to packet instructions in boiling salted water.
Add the tomatoes, mixed wild mushrooms, parsley, thyme and salt and pepper to the mushroom marsala mix. Cover and simmer for 10 minutes or until everything is cooked together and the mushrooms tender. To serve, toss the cooked pasta into the sauce.