I rediscovered wild mushrooms, and cèpes more particularly, with intense pleasure this Fall after years of total oblivion in my cooking. (I know, how could I?). The curved, smooth and dense flesh of cèpes has a distinct hazelnut taste, making them a particularly fine mushroom to use as lead flavour in simple dishes. This fine pasta is exactly that, and oh my, did we love it. True, elegant simplicity.
Tagliatelle with cèpes, lemon and garlic
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Recipe by: Anne-Laure at Tastydiaries Busy:20 min, Total prep time: 20 min |
Gently wipe the mushrooms with a humid kitchen towel. Do not soak them in water as they will become all soggy.
Dry the mushrooms and separate the feet from the caps. Slice the feet, discarding the bottom part and cut the larger caps in half. Cut the caps into thick slices.
Heat 2 tablespoons olive oil in a large frying pan and sauté the mushrooms for 5-7 minutes, until soft and tender. Add the chopped parsley, lemon juice, garlic, salt and pepper and cook for another 30 seconds.
Mix with the pasta, parmesan and another two tablespoons of olive oil and serve immediately.
Cook the tagliatelle in salted water.
Gently wipe the mushrooms with a humid kitchen towel. Do not soak them in water as they will become all soggy.
Dry the mushrooms and separate the feet from the caps. Slice the feet, discarding the bottom part and cut the larger caps in half. Cut the caps into thick slices.
Heat 2 tablespoons olive oil in a large frying pan and sauté the mushrooms for 5-7 minutes, until soft and tender. Add the chopped parsley, lemon juice, garlic, salt and pepper and cook for another 30 seconds.
Mix with the pasta, parmesan and another two tablespoons of olive oil and serve immediately.
You can prolong the season of cèpes by buying them dried and rehydrating them in water, they will keep their taste very well. The way to rehydrate them is as follows: soak them for about 15 min in warm water, drain and soak for another 10 minutes in just boiled water. If you can’t find cèpes or wild mushrooms, use chestnut mushroom instead.
Ingredients
300 g fresh tagliatelle
250 g fresh cèpes
4 tablespoon olive oil
3 garlic cloves
2 tablespoons finely chopped parsley
Juice of 1 lemon
50 g grated parmesan
Serve with grated parmesan
300 g fresh tagliatelle
250 g fresh cèpes
4 tablespoon olive oil
3 garlic cloves
2 tablespoons finely chopped parsley
Juice of 1 lemon
50 g grated parmesan
Serve with grated parmesan
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