Wild mushroom pasta

Tagliatelle with mushrooms

Adapted from: “Cooking From Above: Italian” by Laura Zavan, one in a series of cookbooks shot entirely from the “aerial” view showing all the ingredients arrayed. It’s a gimmick I didn’t try to replicate, even though it should really appeal to my mise in place fixation.

Ingredients

1 pound tagliatelle or other longer, wider pasta

1¼ pounds of mushrooms (I used oysters, shiitake, baby bellas)

2 tablespoons olive oil

2 tablespoons butter

2 garlic cloves, minced

½ cup chopped parsley

¼ cup grated Parmesan

Method

Cook pasta according to directions. Meanwhile, melt butter in oil in large skillet. Add garlic, cook for one minute. Add mushrooms and cook until they soften. Season with salt and pepper, toss in most of the parsley. Toss with cooked pasta and Parmesan. Garnish with remaining parsley. Serves 4.

Rating: Tasty. We splurged on decent linguine since we couldn’t find tagliatelle. Every recipe on the planet lately seems to call for it but no mainstream grocery stores stock it. What’s up with that? I think the more substantial pasta helps.