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Vegetarian, South and mountains

Creamy tagliatelle with porcini mushrooms

Creamy tagliatelle with porcini mushrooms is a comforting pasta dish for 4, ready in 25 minutes. It's rated very easy and costs about €3.30 per person. The key is browning the mushrooms well in butter before adding the cream, so they keep their deep, earthy flavor.

Tonight it's creamy porcini tagliatelle, a little bistro dish that comes together faster than delivery would arrive.

Creamy tagliatelle with porcini mushrooms
Total time
25 min
Difficulty
Very easy
Cost per person
€3.30
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Porcini mushrooms bring an earthy, woodsy flavor and a tender bite that turn an ordinary creamy pasta into something special. Browned in butter before the cream goes in, they keep some chew, while the sauce, built on shallot and garlic, coats the fresh tagliatelle without drowning it. Parmesan and parsley finish things off with a salty, fresh lift.

This is a solid weeknight dinner for when you want something that looks like effort without actually being much work. It also works well on a lazy Sunday or for guests, served simply with bread on the side. Kids tend to like it too, since the cream mellows out the stronger mushroom flavor.

The ingredients

4 people

Dairy

  • Fresh tagliatelle 500 g
  • Heavy cream 25 cl
  • Butter 20 g
  • Parmesan 40 g

Frozen foods

  • Porcini mushrooms, fresh or frozen 300 g

Fruits and vegetables

  • Garlic 2 cloves
  • Shallot 1
  • Parsley 5 sprigs

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the tagliatelle in a large pot of salted boiling water. 4 min

    Pull them out a minute before the package time, they'll finish cooking in the sauce.

  2. Meanwhile, brown the porcini in butter over high heat. 8 min

    Don't overcrowd the pan, or the mushrooms will steam instead of browning.

  3. Add the chopped shallot and garlic, let them pick up some color, then pour in the cream. 3 min

    Scrape up the browned bits from the bottom of the pan, that's where the depth of flavor comes from.

  4. Let the sauce reduce over low heat, season with salt and pepper. 4 min

    It's ready when it coats the back of a spoon.

  5. Toss the drained pasta with the sauce, adding a bit of pasta water, then sprinkle with parsley and parmesan.

    Serve on warmed plates, the cream sauce firms up quickly otherwise.

Our tips to get it right

  • Pat the porcini dry before cooking them, especially if frozen, otherwise they release water and won't brown properly.
  • Use a wide skillet so the mushrooms sit in a single layer, that's what gives you the browning and the roasted flavor.
  • Taste the sauce before seasoning it, the parmesan added later is already salty.

The variations

  • Swap the porcini for button mushrooms or chanterelles depending on what you find, the dish still works well.
  • For a lighter sauce, use half cream and half pasta cooking water, it stays creamy without feeling heavy.
  • For picky kids, blend part of the mushrooms into the sauce, they'll barely notice the pieces.

What to serve it with

  • A green salad with vinaigrette
  • Toasted country bread
  • A glass of dry white wine

Storage

This dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the cream sauce tends to split once thawed. Reheat gently in a skillet with a splash of water or cream to bring the sauce back together.

Questions about this dish

Can you use dried porcini instead of fresh or frozen?

Yes, soak 30g of dried porcini in warm water for 20 minutes, drain well, then brown them just like fresh ones. Save a bit of the strained soaking liquid to add extra flavor to the sauce.

Can you make the mushroom sauce ahead of time?

Yes, you can make the sauce up through the cream step a day ahead and keep it in the fridge. Reheat it gently, then toss it with freshly cooked pasta right before serving.

What pasta works if you don't have fresh tagliatelle?

Dried tagliatelle or fettuccine both work well, just allow more cooking time as noted on the package. Fresh pasta is still better here since it soaks up the creamy sauce more easily.

How do you keep the sauce from turning out too thin?

Let the cream reduce over low heat before adding the pasta, it should coat the back of a spoon. If it's still thin, keep simmering gently for a few more minutes while stirring.

How long does it take to make a creamy tagliatelle with porcini mushrooms?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a creamy tagliatelle with porcini mushrooms?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a creamy tagliatelle with porcini mushrooms cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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