Mushrooms are nature's hidden treasure. They are always in season, grow year-round and are one of the most Earth-friendly foods we eat. This recipe for Mushroom Monday features four different varieties of mushrooms to show off the wide world of mushrooms and add different textures to every bite, tossed with fresh spinach tagliatelle.
Ingredients for 4 people
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 oz oyster mushrooms
- 3 oz cremini mushrooms, sliced
- 4 oz trumpet mushrooms, cut into bite-sized pieces
- 1½ oz white beech mushrooms, separated
- 1 small Spanish onion, diced
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley
- 2 tsp chopped fresh marjoram, plus more for garnish
- 1 lb fresh spinach tagliatelle
- ½ cup grated Grana Padano, plus more for garnish
How to make Tagliatelle Verdi con Ragù di Funghi
- Bring a large pot of salted water to a boil. In a large high-walled skillet, heat the olive oil and butter. Add the mushrooms and cook for 7–10 minutes, until golden brown. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper.
- Add ¼ cup water to the mushrooms and stir to combine, scraping up any browning on the bottom of the pan. Remove ¼ of the mixture from the skillet and transfer it to a blender or food processor. Allow to cool slightly, then blend until smooth. Return the mushroom purée to the skillet. Stir to combine, then add the parsley and marjoram.
- Add the tagliatelle to the cooking water. Cook until al dente, about 3 minutes. Using tongs, transfer the pasta to the skillet with the mushrooms. Add the Grana Padano and toss to combine for about 1 minute, adding pasta cooking water if necessary to help emulsify the sauce.
- Divide the pasta between 4 bowls and top with more grated Grana Padano and marjoram, if desired.
