Balsamic Wild Mushroom Pasta (Print)
Tender tagliatelle with garlicky balsamic mushrooms, topped with burrata and pine nuts - quick, simple and utterly delicious.
# Ingredients:
01 -
250g tagliatelle
→ Mushroom Mixture
02 -
300g wild mushrooms, roughly torn
03 -
2 tablespoons olive oil
04 -
1 teaspoon salt
05 -
1 teaspoon black pepper
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried sage
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon chili flakes, adjust to taste
10 -
3 tablespoons balsamic vinegar
11 -
2 tablespoons unsalted butter
12 -
1 shallot, finely diced
13 -
3 garlic cloves, minced
→ Garnish
14 -
1 ball burrata cheese
15 -
2 tablespoons toasted pine nuts
16 -
Fresh thyme sprigs (optional)
# Directions:
01 -
Clean the mushrooms thoroughly, finely dice the shallot, and mince the garlic cloves.
02 -
Bring a large pot of generously salted water to a boil. Add tagliatelle and cook until al dente according to package instructions. Drain when ready.
03 -
Heat a large non-stick skillet over high heat. Add the wild mushrooms and dry-fry for 6-8 minutes until they begin to release moisture. Once moisture appears, add olive oil and season with salt, pepper, smoked paprika, dried thyme, dried sage, and chili flakes.
04 -
When mushrooms begin to brown, pour in the balsamic vinegar and add butter. Allow to sizzle for 30 seconds, then add garlic and shallot. Sauté until fragrant, approximately 1-2 minutes.
05 -
Add the drained tagliatelle to the skillet and toss thoroughly to coat with the mushroom mixture. Divide among serving plates and top each portion with torn burrata, a sprinkle of toasted pine nuts, and fresh thyme if desired.
# Notes:
01 -
This elegant pasta dish comes together in approximately 15 minutes, making it perfect for a quick yet luxurious weeknight dinner.