Tagliatelle with mushrooms (Tagliatelle ai funghi) from Vegetables from an Italian Garden: Season-by-Season Recipes by Charles Nardozzi

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Notes about this recipe

  • Delys77 on October 09, 2013

    Pg. 290 This recipe was good but I made quite a few modifications. With those modifications made however I would say it was very good. Firstly the I used about 1 cup chicken stock instead of 1/2 of water, plus I added the wine first and then let it cook off a bit instead of adding it after putting in the stock. Also, I sauteed some fresh mushrooms separately with a bit of thyme and then added this to the sauce at the very end. In terms of the onions, I sauteed much longer than she called for, but then only simmered for about 20 minutes to avoid the sauce getting too thick. Finally, I added a bit of spinach to the sauce just before tossing with the pasta. Made a nice and balanced meal for about 3 adults. Lots of modifications, but I think they were worth it.

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