Tagliatelle with wild oyster mushrooms and confit tomato in a white wine butter sauce
The Culinary Institute of America · 6 min video
Read about ribbons and strands in the BrightCulinary Book
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Ingredients
Method
Techniques
- mushroom blend
- oil
Start the mushrooms in a little oil over low heat.
Leave them alone so they release their water and it can evaporate, then caramelise on the outside.
- salt
- fresh pasta
Add a pinch of salt to draw out more moisture; the mushrooms shrink and take on texture.
- confit tomatoes
Add the confit tomatoes with a little of their oil and cook until they are about to burst.
Adding the confit tomatoes
Drop the fresh pasta into the water for two to three minutes; it floats when it is done.
Cooking the pasta and controlling the heat
- white wine
- butter
- pasta water
Add white wine to the pan, then a knob of butter, and loosen it with a little pasta water to make a sauce.
White wine, butter and pasta water sauce
Add the floated pasta to the pan, toss it, and add a little more pasta water so the starch makes it creamy.
Tossing the pasta in the sauce
- parmesan
Salt the bowl, plate the pasta and grate parmesan over.
Into the bowl with rice-based parmesan