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 Time5minutes
Cook Time10minutes
Ingredients
400grtagliatellefresh or dried
50grBertolli with Butter
2x garlic clovesfinely sliced
½red chillioptional, finely sliced
400grmixed wild or cultivated mushrooms
120mlhot vegetable stock
Bunch of flat-leaf parsleyroughly chopped
Instructions
Bring a large saucepan of slightly salted water to the boil.
Add the tagliatelle and cook until “al dente.”
Meanwhile heat Bertolli with Butter in a large frying pan.
Add garlic and chilli and cook on low heat until softened.
Increase the heat, add mushrooms and stir fry for a minute.
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.
Drain the pasta, add to the sauce with an extra knob of Bertolli with Butter and mix well.