Mushroom and Thyme Tagliatelle in White Wine Sauce

• 8 ounces tagliatelle
• 12 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1 small onion, diced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh thyme leaves, for garnish

Steps

1. 1 Cook the tagliatelle according to package instructions until al dente. Drain and set aside.
2. 2 Meanwhile, heat olive oil and butter in a large skillet over medium heat.
3. 3 Add the onion and garlic, sauté until softened.
4. 4 Add the mushrooms and cook until they release their moisture and start to brown.
5. 5 Pour in the white wine, scraping up any browned bits from the bottom of the skillet.
6. 6 Stir in the heavy cream and dried thyme, then let the sauce simmer until slightly thickened.
7. 7 Toss the cooked tagliatelle into the sauce, ensuring it's well-coated.
8. 8 Season with salt and pepper to taste, and stir in the Parmesan cheese.
9. 9 Serve immediately, garnished with fresh thyme leaves.

Equipment

• Large skillet
• Pot
• Colander
• Wooden spoon

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Incorporate a splash of lemon juice for a bright finish.

Substitutions

• If tagliatelle isn't available, use fettuccine or pappardelle.
• For a gluten-free option, use gluten-free pasta.

Pairings

• Pairs well with a side of garlic bread.
• Serve with a light Pinot Grigio or Sauvignon Blanc.

Nutrition

Tips

• For a richer flavor, use a mix of wild mushrooms like shiitake or oyster.
• If you prefer a dairy-free option, substitute coconut cream for the heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce.

Freezing: This dish freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a splash of cream or milk to restore the sauce's texture.

Serving Suggestions

• Pair with a crisp green salad or roasted vegetables.
• A glass of dry white wine complements the dish beautifully.

FAQ