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Gluten free pasta with creamy mushroom sauce

Tagliatelle ai Funghi (Pasta with Mushroom Sauce)

Tagliatelle ai funghi (tagliatelle with mushroom sauce) is a creamy and flavourful veggie pasta dish enriched with a mix of fresh mushrooms, cream and herbs.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 10
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

Mushroom Sauce
  • 16 oz fresh mushroom mix (8 oz cremini, 4 oz shitake, 2oz white, 2 oz oyster)
  • 1/4 cup extra virgin olive oil using a couple TB at a time
  • 1 medium onion, finely chopped
  • 2 tbsp cooking sherry
  • 2 cloves garlic, finely minced
  • 1 tbsp fresh rosemary leaves, finely minced removed any woody stem parts
  • 1/2 tbsp fresh thyme leaves, minced remove any tough stems
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp fresh ground black pepper plus more to taste
  • 1/4 cup cream cheese room temp
  • 1 cup heavy cream
  • 1/4 cup grated parmesan cheese
Pasta
  • 20 oz dried tagliatelle pasta gluten-free option
Garnishes
  • 30 pieces parmesan shavings 3 piece per serving
  • 2 1/2 tsp sundried tomato in oil, drained and chopped 1/4 tsp per serving
  • 10 tsp fresh Italian parsley, finely minced 1 tsp per serving

Method
 

Prep & Season Mushrooms
  1. Clean mushrooms using a damp towel or paper towel removing any dirt or debris. Do no rinse directly in water as they will absorb it then release when cooking.
  2. Remove tough bottom part of stems. For shitake, remove entire stem. Slice off any "bad" looking parts of mushrooms.
  3. Slice medium slice mushrooms evenly across the cap. For larger mushrooms, cut into into bite size pieces about the same size or smaller to the medium size mushroosm. They will shrink when cooked. Place all cut mushrroms in a large bowl.
  4. Clean and press all herbs, garlic and onion. Make sure to finely mince everything and remove any tough or woody bits.
  5. Drizzle 2 tbsp olive oil over mushrooms and toss to coat.
  6. Sprinkle salt, pepper, rosemary, thyme and garlic over mushrooms and toss again to season evenly.
Make Cream Sauce
  1. Add a couple tbsp of olive oil to a large heavy pot and set over medium-high heat.
  2. Work in small batches to sauté the mushrooms stirring it occasionally until deeply golden brown, 10–15 minutes. Transfer mushrooms to a large plate/bowl.
  3. Reduce heat to medium, and add onion. Stir onion occasionally until golden brown, 8–10 minutes.
  4. Deglaze with sherry and cook for 5 minutes until slightly reduced.
  5. Add cream to pot and allow to heat up a bit (not boiling).
  6. Then add cream cheese and stir in to melt completely.
  7. Add in mushrooms and fold gently into sauce. Allow sauce to begin bubbling stirring gently.
  8. Add in grated parmesan cheese and gently stir. This should also melt in completely.
  9. Taste and add any additional salt, black pepper as desired.
  10. If sauce is not thick enough, allow to cook longer to thicken up. If sauce seems too thick, add in warm water or more sherry a tablespoon at a time.
  11. When the sauce is ready, you can set it a side or store in refrigerator to use the next day. Simply warm it up while making pasta.
Make Pasta
  1. Set a large pot of water with a bit of salt to boil.
  2. Once at a rapid boil, add dried pasta stirring it in gently to loosen it up.
  3. Cook for a time based on package instructions. You want it tender enough to eat, but firm enough to hold up. It should have a bit of chew when biting into it.
  4. Drain pasta and set in a large bowl
Combine Pasta and Sauce
  1. Pour about 1/2 the mushroom sauce over pasta and toss together to fully coat pasta.
  2. Allow to rest for a few minutes to let the flavors sit with pasta.
Serving
  1. For indidual plating, place a mound of pasta on plate - dividing evenly across 10 plates. For family style, place all of pasta in a large serving dish.
  2. Pour remaining sauce over pasta.
  3. Garnish with shaved parmesan, sundried tomatoes and minced parsley sprinkled over pasta.