Earthy flavors of the wild mushrooms with lemon touch

Earthy flavors of the wild mushrooms with lemon touch

This recipe highlights the earthy flavors of the wild mushrooms and is enhanced by the fresh herbs and lemon. It's perfect for a summer meal, light yet satisfying, and full of rich, savory notes.

Tagliatelle with Herb Sauce (and Mushrooms)


Ingredients:
250g tagliatelle pasta
30g dried wild mushrooms (porcini, morels, or a mix)
2 tablespoons mushroom powder
3 tablespoons extra virgin olive oil
1/2 cup dry white wine
2 cloves garlic, finely chopped
2 small shallots, finely chopped
1/2 cup heavy cream or crème fraîche (optional for a creamy version)
2 tablespoons fresh parsley, chopped
1 tablespoon Biolea Lemon oil
Dried Thyme , Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, for serving - optional

Instructions:
Rehydrate the Dried Mushrooms (for mushrooms version).

Place the dried wild mushrooms in a bowl and cover with hot water. Let them soak for about 20-30 minutes until softened. Drain, reserving the soaking liquid, and chop the mushrooms.


Cook the Tagliatelle:
Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce:

In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and shallot, and sauté until fragrant and translucent, about 2-3 minutes.
Add the rehydrated and chopped mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally.


Pour in the white wine (if using) and let it reduce by half. Add the mushroom powder and stir well to combine.


Add reserved mushroom soaking liquid (do not to include any sediment from the bottom of the bowl). Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.


For a creamy version, stir in the heavy cream or crème fraîche and cook for an additional 5 minutes.

Combine with Pasta:
Add the cooked tagliatelle to the skillet and toss to coat in the sauce.
Stir in fresh parsley, and dried thyme. Season with salt and freshly ground black pepper to taste. Add Biolea Lemon Olive Oil for a fresh touch.
Serve with freshly grated Parmesan cheese.

Customize the Mushrooms: Feel free to use a combination of your favorite dried wild mushrooms.

Tagged: bio Easycooking gluten-free Healthy new olive oil
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FAQ

Are wild mushrooms “better” than cultivated?

Wild often wins on culinary complexity, cultivated often wins on consistency and routine-friendly formats.
How do I use dried porcini mushrooms?
Soak in warm water for 15–25 minutes, chop, cook as usual and save the soaking liquid as a broth base.
Can I use mushroom powder in cooking?
Yes. Powders are excellent for sauces, soups, and seasoning blends when you want quick umami.
What is Pamako Olive Oil?

Pamako is a high-phenolic extra virgin olive oil produced from ancient olive trees in Crete. It has received more than 350 international awards and is known for its exceptionally high polyphenol content and distinctive flavor. It is considered the most phenolic EVOO on the market.
Can I cook with Pamako olive oil, or should it only be used raw?

Both! Because of its high antioxidant content, Pamako olive oil is stable when heated and can be used for cooking. However, many people prefer to use it raw over salads, vegetables, bread, or finished dishes to fully enjoy its aroma and flavor.
Why is my honey crystallizing or becoming solid?

That’s actually a sign of premium quality! Raw, unpasteurized honey naturally crystallizes over time. Simply place the jar in a bowl of warm water (make sure it's not boiling) and stir to bring it back to a smooth, runny texture.