Home » Food Corner » Main Courses » Tagliatelle with Wild Mushrooms, a Recipe by Gennaro Contaldo

Tagliatelle with Wild Mushrooms, a Recipe by Gennaro Contaldo

Do you like pasta?

I love it! It is so versatile. One day, it can be shaped like a bow and served with creamy pesto. The next, you can have spirals served with tomato and chorizo sauce. The following day, keep the pasta as large, rectangular sheets and you can treat yourself to delicious vegetarian lasagne.

On Wednesday, I was lucky enough to be invited by Bertolli to a cooking demonstration by none other than Italian chef, restaurateur and mentor to Jamie Oliver, Gennaro Contaldo.

Wriggly, Jumpy, my friend Aimee and I left home early, with a quick stop to buy a stroller (long story). Jumpy was over the moon to go on the train (it must be her favourite thing ever!) and Wriggly fell asleep as we arrived at the venue (perfect timing)!

Food at 52 is an amazing place. As soon as you get in, you are transported in another era, where things were simpler, a lot less tech-based and a lot more traditional. The cosy room as we came in had large, comfortable sofas, beautiful furniture and I would have been happy to sit there all day. What awaited downstairs was even more impressive.

Food at 52

Photo credit: Bertolli

The kitchen had pretty much everything I would want in my ideal kitchen. Wooden crates were overflowing with fruit and vegetables, jars with every ingredient you could think of were displayed all around the spacious room. Every utensil imaginable was on display, yet the room did not look cluttered. It looked like a large family’s kitchen, the hub of a home.

Wild Mushrooms

Aimee and I were so happy there we could not stop giggling!

Aimee enjoying the pasta

A large wooden table had us all sat comfortably to watch Gennaro Contaldo’s cooking demonstration and take on the tips he generously gave us all day. The chef was completely at ease in the kitchen, tossing pasta, chopping, slicing, stirring and tasting.

Gennaro Contaldo

He did not once stop smiling and was incredibly patient with all of us, signing cookbooks for us, taking photo after photo with each person in attendance, and even worrying about my little Jumpy who could not eat any of the succulent dishes he was putting together, because she cannot have wheat or eggs.

Mel with Chef Gennaro Contaldo

I am not sure how many dishes Gennaro Contald cooked for us, but there were a fair few. My top three for the day were…

Ricotta and Lemon Ravioli

ricotta and lemon ravioli

Photo credit: Bertolli

Penne with a Simple Cherry Tomato Sauce

penne with a simple cherry tomato sauce

Photo credit: Bertolli

Tagliatelle with Wild Mushrooms

tagliatelle with wild mushrooms

Photo credit: Bertolli

The latter is the recipe I chose to share today. It is out of this world. I am still thinking about it, four days later.

4 from 1 vote

Tagliatelle with Wild Mushrooms

Gennaro was taught to forage for mushrooms at an early age in Italy, and to this day loves to cook pasta dishes with mushrooms! This dish can also be made with wild or cultivated mushrooms like dried porcini, which is easy to source from delis and supermarkets. Recipe credit: Gennaro Contaldo Photo credit: Bertolli
Prep Time 5 minutes
Cook Time 10 minutes


  • 400 gr tagliatelle fresh or dried
  • 50 gr Bertolli with Butter
  • 2 x garlic cloves finely sliced
  • ½ red chilli optional, finely sliced
  • 400 gr mixed wild or cultivated mushrooms
  • 120 ml hot vegetable stock
  • Bunch of flat-leaf parsley roughly chopped


  1. Bring a large saucepan of slightly salted water to the boil.
  2. Add the tagliatelle and cook until “al dente.”
  3. Meanwhile heat Bertolli with Butter in a large frying pan.
  4. Add garlic and chilli and cook on low heat until softened.
  5. Increase the heat, add mushrooms and stir fry for a minute.
  6. Add stock and continue to cook for 3-4 minutes on a medium heat until the mushrooms are cooked through and the liquid has evaporated slightly. Stir in the parsley.
  7. Drain the pasta, add to the sauce with an extra knob of Bertolli with Butter and mix well.
  8. Serve immediately.

To learn more about Gennaro’s mid-week meal inspiration and top tips or to try the perfect pasta for yourself, visit www.bertolli.co.uk

Disclosure: I was invited to the event by Bertolli and given a goody bag, but I was not compensated in any way for writing this post. All opinions and photos (otherwise stated) are mine. 


  1. 14/09/2015 / 9:55 am

    What a fantastic experience! I love Gennaro. He is such an amazing and interesting chef. You must have had so much fun at this event. The photo of you two together is really nice and those mushroom pasta dishes look great.
    When I went to this place I took a few photos of the kitchen with all those spices, pot and pans hanging out.. it was like being at home in your own kitchen. I felt at ease straight away. x

    • Mel
      20/09/2015 / 12:41 am

      It really was a wonderful day. Can’t believe I got to see him again this week. xxx

  2. ebabeelikes
    14/09/2015 / 2:59 pm

    That table looks like my idea of food heaven and those mushrooms look to die for. I have bookmarked this recipe – it’s so simple yet I am so sure it’s bursting with flavour. I’m salivating just thinking about it.

    • Mel
      20/09/2015 / 12:34 am

      It is gorgeous! Made me want to be back in my village in France to go and get mushrooms in the woods. x

  3. Aimee linehan
    14/09/2015 / 3:58 pm

    Amazing day
    I was so happy to be a part of it and the food was excellent xxx

    • Mel
      15/09/2015 / 2:00 pm

      It was so much fun with you sweetie!

  4. 14/09/2015 / 6:31 pm

    Gosh this is one dreamy recipe and post, what an incredible experience to meet Gennaro. I love his work and how vibrant he is on camera x

    • Mel
      15/09/2015 / 1:28 pm

      He is really passionate about cooking, and he shared so many tips I had to write them down as soon as I got home so I wouldn’t forget them!

    • Mel
      15/09/2015 / 1:27 pm

      Sorry sweetie… not really sorry actually – it was brilliant!

  5. Julie McPherson
    14/09/2015 / 10:26 pm

    What a fabulous pasta packed day. It sounds like it was an incredible experience. I’ll definitely be trying out this gorgeous recipe. xx

    • Mel
      15/09/2015 / 1:26 pm

      It was unbelievable. Gennaro Contaldo is the Grand Master of pasta!

  6. 21/09/2015 / 3:05 am

    Ooh that looks so good! I should know better than to read your blog around lunchtime – now a sandwich just isn’t going to cut it!! Looks like you had a great day.

    • Mel
      21/09/2015 / 4:01 pm

      Every time I think about that mushroom tagliatelle, I get hungry!

  7. Marthese
    29/01/2018 / 6:07 pm

    4 stars
    Pls what is bertolli in this receipe

    • Mel
      31/01/2018 / 10:42 pm

      It’s butter.

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