During my youth I was never really a fan of mushrooms. I remember going mushroom picking with my father on the Dolomites, it was such a hard job but I always loved the smell of the woods in the early mornings. But when at dinner time a reward was given to every other member of my family in the shape of hand made tagliatelle with the “picking” of the day, I was feeling rather unsatisfied.
It was only about a year ago, at the end of the summer, when I walked into one of the coldrooms in the Natoora warehouse and that beautiful smell of wild mushroom took my memory back so many years and tempted me so much that I could no longer resist. I got a generous portion for two and the same evening I cooked them for me and my wife.
It’s a shame it took me nearly 40 years but hey, I am now eating so many of them! This must be one of my favourite dishes for the autumn, especially if accompanied by a good bottle of red vino!
Tagliatelle with Wild Mushrooms
4 tbsp olive oil
1 chopped garlic clove
450g mixed wild mushrooms (a mix of girolles, chanterelles, pied de mouton and trompette de la mort)
500g fresh tagliatelle
Black Truffle (optional)
Bring a large saucepan of salted water to the boil (at least 5 litres).
Meanwhile warm a large pan with 4 tablespoon of olive oil. Add the garlic and cook for a minute. Then add the cleaned mixed mushrooms, a pinch of salt and a couple of branches of thyme off the stem, bring the pan to high heat and cook for about 3 minutes.
Now pour the fresh tagliatelle into the boiling water and cook for no more than 2 minutes, drain the pasta and quickly add it to mushrooms pan, stir together for 30 seconds, add about gr 30 of parmesan cheese and dish out.
If using black truffle, with the help of a parmesan grater grate the black truffle on top of the dish and serve.