The mushrooms in this dish can also be served alone or with creamy polenta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
- 1 recipe Sauteed Mushrooms
- 1 pound tagliatelle pasta
- White wine
- 1/4 cup heavy cream
- 3 tablespoons Parmesan cheese, plus more for grating
Begin preparing the Sauteed Mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.
While pasta is cooking, add a splash of white wine to the Sauteed Mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.