Porcini mushrooms are an ingredient that has been consumed and enjoyed by Italians for centuries. Tagliatelle ai Funghi Porcini is a great choice for those who want a taste of a traditional Italian pasta dish while maintaining their vegan lifestyle! Be sure to check out our quick and simple recipe below, and leave a comment or picture to let us know how it turns out!

Tagliatelle ai Funghi (Tagliatelle with Mushrooms)

Makes: 6 servings

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients:

• 1lb of Porcini mushrooms (washed and sliced)

• 1 shallot (finely chopped)

• 1 tablespoon of olive oil

• 1 ounce of dried porcini mushrooms

• ½ cup of white wine (if you do not want to use white wine, you can substitute with either vegetable stock or mushroom stock)

• A pinch of salt

• Ground black pepper

• 1 lb of tagliatelle

• Chopped fresh parsley

Preparation:

1. Bring a mixture of the dried mushrooms and 1 cup of water to a boil. After the water is boiled, take the pot off the heat, allowing the mushrooms to soak for approximately five minutes. After, remove mushrooms and set aside the liquid. This is now mushroom stock to be used later!

2. Saute shallots and olive oil over a medium heat until the shallots are a light brown color. Proceed to add the sliced mushrooms, and cook until browned.

3. Add salt and pepper, and remove the saucepan from heat. Proceed to add the white wine (or liquid of your choice), and returning the pan to the heat. Cook until the white wine is somewhat reduced (approximately 2 minutes).

4. Add the mushroom stock from earlier, and turn the heat up to high. Let simmer until the liquid is reduced slightly, and add fresh parsley.

5. Bring a large part of water to a boil and cook tagliatelle and cook according to instructions.

6. Mix mushroom mixture and cooked tagliatelle and serve.

7. Enjoy!