Tagliatelle with porcini mushrooms or pasta seasoned with tasty autumn mushrooms, ideal for the sunday lunch or to amaze your guests with few but simple steps!
- Heat the oil in a large saucepan, add sliced spring onions and garlic. Sauté and stir often with a wooden spoon.
- Meanwhile, clean porcini mushrooms: remove the dirt from the bottom of the stem and wipe off any remaining dirt with damp cotton cloth. Slice mushroom into thin slices.
- Once spring onions are golden, add mushrooms and sauté for a couple of minutes. Simmer with white wine until reduced. Keep the lid on and cook for a few more minutes, stirring occasionally.
- Cook the tagliatelle in a large pan of boiling salted water. Drain and add to the sauce. Toss well, cook over a low heat for a minute, and then serve.