Denise from Chez Us shares her tasty Tagliatelle Pasta with a Light Mushroom Sauce with us!
June is here, and it is time to start thinking about eating lighter during the hot summer months. As I write those words I think to myself that it is rather funny, as being in the Bay Area, June is the coldest summer ever, and we are still enjoying hearty comfort food. Regardless, this recipe for Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.
If you are like me, I always have a stash of mushrooms tucked into the vegetable bin, as they can go from breakfast to dinner in a matter of a few ingredients. In our home, Wednesday tends to be the busiest evening for us, and this dish makes it on to the table very often. It is quick and I can have dinner on the table within 30 minutes.
I like to use a mixture of mushrooms from earthy cremini to tender white buttons. Shiitake mushrooms add a bit of mystery to a dish, as well, their texture is really outstanding. I simply sautéed the mushrooms with olive oil, shallots and garlic; I use green garlic when in season. There is enough moisture in the mushrooms that it is not necessary to add any stock or water. Besides the mushrooms, I use thyme as well as some heat with chili flakes which enhances the flavors of the mushrooms. If I have a jar of artichoke hearts in the pantry, I roughly chop them and toss in before serving.
What are some of your favorite fresh and light mushroom recipes for summer time dining? I am sure you will enjoy this refreshing recipe as much as we do.
Tagliatelle Pasta with a Light Mushroom Sauce
** serves 4
1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
1. Thinly slice the mushrooms and set aside.
2. In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic. Cook until soft, about 3 minutes.
3. Add the mushrooms, stir and cook over medium low until caramelized and soft. This step will take about 6 – 10 minutes depending on the heat of your stove.
4. Stir in the thyme and chili flakes, then remove from the heat.
5. Cook the pasta according to package directions.
6. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil. The heat of the pasta and the moisture on left from draining will heat the mushrooms. At this point if you are using the artichoke hearts stir them in.
7. Season to taste with salt and pepper. Grate cheese over the top.