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Tagliatelle with Mushroom Ragù and Dried Fruit

17/11/2023

Tagliatelle with mushroom ragù and dried fruit is a very rich and flavorful autumn dish. I’ll provide you with a recipe to prepare this dish by combining earthy flavors with the sweet richness of dried fruit.

Ingredients

  • 300 g of egg tagliatelle
  • 300 g of mixed mushrooms (porcini, button, honey fungus, etc.)
  • 1 small onion
  • 1 clove of garlic
  • 30 g of chopped walnuts
  • 30 g of sliced almonds
  • 50 g of pine nuts
  • 100 ml of cooking cream
  • 1/2 glass of dry white wine
  • Extra virgin olive oil as needed
  • Salt and pepper as needed
  • Chopped parsley for garnish
  • Parmesan or grated Parmigiano (optional)

Preparation

  1. Clean the mushrooms by removing the earthy part of the stem and brush them off to eliminate any residue. Avoid washing them under running water, but you may use a damp cloth instead.
  2. Cut the mushrooms into not too small pieces and set aside.
  3. Finely chop the onion and garlic and sauté them in a pan with a drizzle of extra virgin olive oil until they become translucent.
  4. Add the mushrooms to the pan and let them cook until they release their liquid.
  5. Deglaze with white wine and let the alcohol evaporate.
  6. Lower the heat and add the cream, let it cook for a few minutes to thicken the sauce. Season with salt and pepper.
  7. Toast the walnuts, almonds and pine nuts in a separate pan without any fats until they are golden and fragrant.
  8. Add the toasted dried fruit to the mushroom sauce and mix gently.
  9. In the meantime, cook the tagliatelle in plenty of salted water, drain them al dente while keeping some of the pasta cooking water.
  10. Transfer the tagliatelle to the pan with the sauce, adding a little pasta cooking water if necessary to blend everything well together.
  11. Serve the well-dressed tagliatelle and garnish the dish with chopped parsley and, if liked, a generous handful of parmesan or Parmigiano.

Curiosity

Tagliatelle is a pasta typical of Emilia-Romagna, where traditionally they are served with classic meat ragù. The variation with mushrooms and dried fruit is an autumnal reinterpretation that combines the earthiness with the sweetness of the dried fruit, an ingredient often present in Italian cuisine in combination with meats and savoury dishes.