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Tagliatelle with Wild Mushroom Ragout

Fresh Mushrooms, Greatest Fresh pasta, what more?

30 mins Total time
Tagliatelle with Wild Mushroom Ragout 10
Tagliatelle with Wild Mushroom Ragout 15
Tagliatelle with Wild Mushroom Ragout 5
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Ingredients (4 Servings)

  • 8 Oz Tagliatelle Preferably Fresh
  • 1 Teaspoon Olive Oil
  • 1 Clove Garlic Minced
  • 1 Tablespoon Shallot Minced
  • 1⁄2 Teaspoon Thyme Fresh, Minced
  • Cups White Wine
  • 1⁄4 Cups Whipping Cream
  • 1 Teaspoon Lemon Juice
  • Salt to taste
  • Black Pepper to taste
  • 2 Cups Assorted Mushrooms

Preparation

  • To Make the Pasta:
  • 1. Boil a pot of salted water. 2. Cook pasta until al dente (about 3-5 minutes for fresh pasta, about 8-11 for dried pasta). 3. Drain with a colander.
  • To Make the Ragout:
  • 1. Heat olive oil in a sauté pan over medium heat. Sauté garlic and shallots until translucent. Add thyme. 2. Add mushrooms. Once the liquid has evaporated, add wine and reduce. 3. Finish with allotted amount of cream and then lemon juice to taste.
  • To Serve: Add drained tagliatelle to ragout in sauté pan until thoroughly coated. Serve warm.
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Comments

Tagliatelle with Wild Mushroom Ragout

Recipe by:

Ryan Hutmacher is the owner and executive chef at Chicago-based Centered Chef, a niche culinary company. Hutmacher is heavily involved in Fit City Chicago, a campaign that encourages local restaurants to offer “fresh, innovative and tasty” menu options.

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