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Tagliatelle with Pan-Fried King Oyster Mushrooms & Thyme | Fine Autumn Delight
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20 min
Quick
Knuspr-Küche
Ein herbstlicher Blitzgenuss aus der italienischen Küche: Feine Tagliatelle treffen auf saftig gebratene Kräuterseitlinge, frischen Thymian und eine samtige Emulsion aus Butter und Pastawasser. Vollendet mit feinem Parmesan und einem Hauch Zitrone – in nur 20 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation & cooking pasta
Bring a large pot with plenty of water to a boil and salt generously. Add the tagliatelle and cook until al dente according to package instructions. Before draining, scoop out about a ladleful of the starchy pasta water and set aside.
Meanwhile, dry-brush the king oyster mushrooms and slice them lengthwise into slices about 5 mm thick. Finely dice the shallot and garlic cloves. Pluck the leaves from the fresh thyme.
Frying mushrooms & finishing the emulsion
Heat the olive oil together with half of the butter in a wide pan. Add the king oyster mushrooms and fry on both sides over medium to high heat for 3 to 4 minutes until golden brown and delicious roasted aromas develop.
Chef's tip
The starchy pasta water ensures an especially velvety sauce. Tossing the hot pasta with butter and pasta water naturally creates a smooth sauce that clings perfectly to the tagliatelle.
King oyster mushrooms should not be washed, but only gently cleaned with a mushroom brush or paper towel so that they retain their delicate aroma and brown nicely when fried.
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