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Tagliatelle with King Oyster Mushrooms | Delicate Autumn Delight
(0)
20 min
Quick
Knuspr-Küche
Aromatische Tagliatelle mit scharf angebratenen Kräuterseitlingen, frischem Thymian, Knoblauch und feinem Parmesan – ein herrlich cremiger italienischer Herbstgenuss in nur 20 Minuten.
Preparation method
Preparation
Bring a large pot of plenty of water to a boil and salt generously. Clean the king oyster mushrooms and cut them lengthwise into bite-sized slices. Finely dice the shallot and garlic cloves. Finely chop the parsley and pluck the thyme leaves from the sprigs.
Instructions
Add the tagliatelle to the boiling salted water and cook al dente according to package instructions in about 7–9 minutes. Before draining, reserve about 100 ml of the starchy pasta water and set aside.
Meanwhile, heat 2 tbsp of olive oil in a wide frying pan over high heat. Add the king oyster mushrooms and sear hot for 3–4 minutes until golden brown. Then add shallots, garlic, thyme, and 30 g of butter, reduce the heat, and toss gently for 2 minutes. Season with salt and freshly ground pepper.
Chef's tip
Pasta water is the secret to silky sauces: the starch it contains binds butter and olive oil into a velvety sauce that coats the tagliatelle perfectly.
Do not wash king oyster mushrooms with water, but clean them dry with a brush or a kitchen paper towel so they brown nicely in the pan instead of turning watery.
75 min
Under an hour
