Tagliatelle con Funghi Misti
This vegetarian pasta dish gains its richness from seasonal mushrooms, particularly during the wet, rainy months. I like to use a combination of morels, criminis, and shiitakes. The chili flakes and touch of heavy cream bind the dish perfectly, without the addition of cheese.
Ingredients
- 1 pound fresh tagliatelle or dried fettuccine
- 1 tablespoon chili flakes
- Extra virgin olive oil
- Salt
- 1.5 cups fresh morels, cut in half and cleaned
- 1 cup shiitake mushrooms, cut into small pieces
- 1.5 cups crimini mushrooms, halved or quartered
- 1 cup heavy cream
- 1 cup English peas (optional, when in season)
Instructions
- Heat 4 tablespoons olive oil in a large heavy sauté pan over high heat until almost smoking.
- Add shiitakes, sauté 1 minute. Add criminis and morels, toss through. Cook until mushrooms caramelize and brown (add more oil if pan gets dry).
- Lower heat to medium. Add salt and chili flakes. Continue until a nice golden brown.
- Add cream, turn heat to high. Cook 1-2 minutes until slightly thickened. Add peas if using.
- Cook pasta in salted water (1 minute for fresh, package minus 1.5 minutes for dry).
- Transfer pasta to mushroom pan with tongs. Toss over high heat until sauce reduces to thick consistency.
- If sauce becomes too tight, add pasta cooking water. Serve immediately.
💡 James' Tip
Go light on the shiitakes — they have big flavor and can overpower. The morels are the star here. If you can't find morels, porcini or chanterelles work beautifully too.
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