Tagliatelle with Brown Shimeji

Name: Tagliatelle with Brown Shimeji
Total time: 25 min
Yield: 2
Ingredients: 200 g fresh tagliatelle (or 150 g dried); 200 g brown shimeji, trimmed and separated; 80 g pancetta, diced; 100 ml cream; 1 garlic clove, sliced; Black pepper; Parmesan, grated

Brown shimeji's earthier flavor and firmer bite means the caps never collapse in the sauce — every forkful keeps its texture, seared with pancetta and cream.

25 minTime

2Serves

7Ingredients

Made with Shimeji Brown

Request a wholesale quote See Shimeji Brown

1Bring a pot of salted water to the boil for the pasta.
2In a wide pan, render the pancetta over medium heat until crisp, about 5 minutes.
3Add the shimeji and garlic, cook for 4–5 minutes until the mushrooms soften and lightly brown.
4Cook the pasta until al dente, reserving a cup of pasta water before draining.
5Add cream to the mushroom pan, simmer 2 minutes.
6Toss the drained pasta into the sauce, loosening with a splash of pasta water as needed. Finish with black pepper and parmesan.

The mushrooms in this recipe

Shimeji Brown

More recipes like this

Recipe

Shimeji Butter Donburi