Welcome to your new favorite weeknight wonder: Wild Mushroom and Burrata Tagliatelle! Imagine tucking into a dish brimming with fresh porcini mushrooms, enveloped in a garlicky butter sauce, and crowned with a generous dollop of creamy burrata cheese. This isn’t just pasta—it’s a hug in a bowl. Best of all? It’s ready in just 20 minutes, combining simplicity with gourmet flair. Perfect for when you want to whip up something quick yet spectacularly delicious.
Ah, it’s that magical time of year again when the scent of mushrooms fills the forest air, and I find myself hunting for them with unmatched zeal! As autumn slowly makes its entrance, my thoughts turn irresistibly to mushrooms and all things comfort food. This dish is the epitome of comfort, featuring a bounty of fresh porcini mushrooms, a rich garlicky butter sauce, and a perfect touch of freshly ground pepper—all topped with my latest obsession, burrata cheese! Ready in just 20 minutes, this easy-to-prepare meal is not only incredibly tasty but will also revolutionize your dinner routine with its delectable flavors and effortless charm. Let’s explore how this delightful dish can become a new staple in your kitchen!
Helpful tips
- Can’t find porcini mushrooms? Use any other wild mushrooms or simply go for cremini mushrooms or brown buttons.
- No burrata? Use mozzarella.
- You can also use your favorite pasta shape instead of tagliatelle.
How to store mushroom pasta
Store leftovers in an airtight container and refrigerate for up to 3 days.
Wild Mushroom and Burrata Tagliatelle
Ingredients
- 9 ounces tagliatelle
- 2 tbsp olive oil
- 8 ounces porcini bouchons - or wild mushrooms
- 3 tbsp salted butter
- 2 garlic cloves - minced
- 1 tbsp lemon juice
- 1 tbsp freshly chopped thyme - or 1 tsp dried thyme
- 2 tbsp chopped parsley
- 2 tbsp toasted pine nuts
- salt - to taste
- black pepper - to taste
- 1 burrata ball
- a handful of rucola
Instructions
- Get your prep done before you start cooking: Clean the mushrooms and cut into slices. Mince the garlic cloves.
- Cook the pasta in boiling salted water until al dente. Drain, reserving ⅓ cup cooking water.
- Heat the oil over high in a skillet, add mushrooms and cook for 5 minutes until golden brown. Add butter and garlic, cook for another 5 minutes. Add cooking water and lemon juice, sprinkle with thyme and simmer for 5 minutes more. Season with salt and pepper.
- Toss with pasta, sprinkle with parsley and serve immediately with burrata cheese, rucola and pine nuts. Eat!
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