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).



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

119 Ratings
  • 5 star values: 27
  • 4 star values: 39
  • 3 star values: 30
  • 2 star values: 16
  • 1 star values: 7
Rating: Unrated
I thought it was very tasty ,however I flu d it a !ittle dry. I added a butter it helped some . any suggestions??
Rating: Unrated
OMG just made it, recommend to try this out 10/10 stars :)
Rating: Unrated
Looks great!
Rating: 5 stars
This is a keeper, i used whole wheat fusilli and is delicious even that i forgot to buy parsley, i made it anyway. I am going to prepare it again with parsley next time, the thing i liked the most is that is not a heavy meal and is so easy!
Rating: 5 stars
I made this recipe with just the usual cooking of the mushrooms, did it with chicken broth instead of the wine. It was excellent. So yummy, creamy. Everyone loved it. The young kids were licking the plates. Thank you so much Lucinda. I watch your Mad Hungry show every day. Especially like the ones that you cook with your son.