Paddenstoelenrisotto met Italiaanse Kruiden


Tagliatelle met Paddenstoelen uit UmbriĆ«

  • 400 g mixed mushrooms
  • 4 T olive oil
  • 3 cloves garlic, sliced
  • chilli powder
  • 150 ml mushroom bouillon
  • 500 g tagliatelle
  • 2 T fresh parsley, finely chopped (optional)
  • 2 T extra virgin olive oil with white truffle aroma
  • 50 g Parmesan

Wipe the mushrooms clean and slice. Heat the oil in a frying and fry the garlic for 2 minutes. Add the mushrooms and cook over high heat until brown. Grind or sprinkle chilli powder over, then add the bouillon and cook over medium heat for 5 minutes.

Meanwhile, cook the pasta according to the directions on the package. Drain the pasta and divide into four bowls. Add the parsley to the mushrooms, and spoon mushroom mix over pasta. Drizzle olive oil over the top, grind more chilli on to taste, and grate Parmesan over before serving.

Credits: Aller Hande, my translation

2013-05-22: Made this with chestnut mushrooms, since that’s what was on sale. Also, Joel doesn’t like truffle, so we didn’t use the truffle aroma oil. Instead, I used the harissa oil we have.