Tagliatelle with Wild Mushrooms, Garlic & Thyme
Provided by: Gail Simmons
- 1 pound tagliatelle pasta
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 pound assorted wild mushrooms (shiitakes, creminis, oyster, porcinis, chanterelles), washed and sliced
- 3 sprigs fresh thyme, leaves picked
- 1 1/2 cups heavy cream
- Fresh flat-leaf parsley, roughly chopped for garnish
- Set a large saute pan over high heat. Add olive oil and when hot, add onion and garlic. Saute until onions are just translucent then add mushrooms. Cook over high heat with minimal stirring until golden brown and crispy around the edges - 3-4 minutes. Add thyme leaves and allow them to toast and become fragrant. Season with salt and pepper then add cream. Bring to a boil then reduce heat and simmer for 5 minutes until it is slightly thickened and coats the back of a spoon.
- Bring a large pot of salted water to a rolling boil. Drop pasta in and cook until al dente - about 5 minutes. Using tongs or a strainer, remove the pasta from the water and add directly to mushroom pan. Add a little of the pasta water to thin the sauce if desired. Using tongs gently fold the tagliatelle to coat in the sauce.
- Serve pasta in shallow bowls and use a large spoon to serve mushrooms and sauce over the top. Garnish with a sprinkle of chopped fresh flat leaf parsley.