Tagliatelle with Portobellos and Chive Ricotta

In this hearty vegetarian dish borrowed from Milk Street, an umami-rich mushroom sauce combines with tarragon-tossed tagliatelle pasta. Red miso and mild portobellos ground the flavors in earthy richness that contrasts well with a finishing spoonful of chive-seasoned ricotta cheese. It is rich and filling, so a simple side salad makes a nice accompaniment.

Tagliatelle, which oddly enough we were unable to find, is an egg noodle similar in shape to fettuccine, but with a finer texture and richer flavor. Dried versions are often sold bundled in nests. In its place, we substituted pappardelle, where the only difference is in dimension—pappardella is one and a half wider than tagliatelle and slightly thicker (although Cipriani is a very thin pasta).

Milk Street notes that the time table for this recipe is 30 minutes. It took us double that even though our brand of pasta took only 4 minutes for al dente. Not sure why, maybe the prep took longer?? Just want to give you a heads up on that possibility.

TIP: The mushroom gills will give the sauce a murky appearance if left on, so make sure to scrape them off.

Tagliatelle with Portobellos and Chive Ricotta

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup whole-milk ricotta cheese
  • 1/4 cup finely chopped fresh chives
  • Kosher salt and ground black pepper
  • 8 oz. dried tagliatelle
  • 4 Tbsp. salted butter, divided
  • 2 lbs. portobello mushroom caps, gills removed, quartered and sliced ¼ inch thick
  • 2 medium shallots, halved and thinly sliced
  • 1 cup dry white wine
  • 3 Tbsp. red miso
  • 1/2 cup fresh tarragon leaves, finely chopped
  • Extra-virgin olive oil, to serve

Directions

  1. In a small bowl, whisk together the ricotta, chives and ¼ teaspoon each salt and pepper. Set aside. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until al dente.
  2. Reserve 2 cups of the cooking water, drain the pasta and return it to the pot. Add 1 tablespoon of the butter and ½ cup of the reserved cooking water; toss to coat.
  3. Meanwhile, in a 12-inch skillet over medium-high, heat 2 tablespoons of the butter until foaming.
  4. Add the mushrooms, shallots and ¼ teaspoon each salt and pepper. Cook, stirring, until the mushrooms have released their moisture and are well browned, about 10 minutes.
  5. Pour in the wine, scrape up any browned bits and simmer until almost evaporated, about 5 minutes.
  6. Pour in the remaining 1½ cups reserved cooking water, bring to a simmer and cook over medium-high until the mixture has thickened, about 10 minutes.
  7. Off heat, stir in the miso and remaining 1 tablespoon butter. Taste and season with salt and pepper.
  8. Add the tarragon to the pasta and toss, then transfer to a serving bowl. Spoon the mushroom mixture over the pasta. Serve dolloped with the ricotta mixture and drizzled with olive oil.

http://www.lynnandruss.com

Recipe courtesy of Milk Street

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