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I donโt know if itโs a bad thing, but I am in comfort food mode and this herby buttered wild mushroom tagliatelle pasta is about as comforting as it gets.
Although, who am I trying to kid? Arenโt I always in comfort food mode? Even my salads are about as comforting as a salad could be. Sorry not sorry.
With fall creeping in Iโm feeling like the comforting recipes are probably a good thing.ย Going with itโฆand trust me youโll want to go with it too, because this pasta is rather life changing. Kind of a bold thing to say, but itโs totally true. Hello to slowly cooked wild mushrooms with butter and all my garden herbs. Itโs summer meets fall and Iโm loving it.
So, what inspired this truly delicious, but yet totally simple and basic pasta?
Two thingsโฆ
One: my overflowing herb garden thatโs honestly the prettiest I have ever seen it. Itโs the lushest itโs been all summer and bursting with some of my favorite herbs: basil, thyme, sage, rosemary, oregano, and plenty of edible flowers. My dad (whoโs seriously the best, built me an entire green house outside my house). He basically aced the herb garden this year.
His tomatoes plants however? Well, they still look good, but there just a little on the wimpy side. Thereโs a lot of little, very green cherry tomatoes. Weโre hoping they ripen up real fast because the temps are quickly dropping over here. Thank God for the new green house or the herb garden would be nonexistent.
Two: my sweet mom. Remember yesterday? How I told you guys that instead of spending Saturday night with friendsโฆor you know, working like I so often do, I spent the night with my mom and littler sister. We made dinner and oatmeal chocolate chip cookies (straight out of theย HBH cookbook). Saturday nightโs buttered noodlesโฆwith all the basil was my main inspiration for this recipe.
A few things you should know about my mom and littler sister.
One, they live off of carbs. No joke. Bread and pasta are their two main food groupsโฆwell technically thatโs just one food group. Okay, these days they are also loving their fruit smoothies, but if all else fails, give them a loaf of fresh bread and they would happily live off that for days.
Two, they are rather bland eaters, meaning anything with butter and flakey Maldon salt is really their favorite.
And three? Basil is the number one green on their plate. Last night Asher was down at the barn helping me with a Halloween shoot. Afterwards she decided to make an โappetizerโ by wrapping pomegranate arils in basil leaves. She thought it was the greatest!
Can anyone relate?
After seeing their serious love for dinner that night, which was literally noodles, salted butter, and about two cups of fresh garden basil leaves, I decided to make a slightly fancier version with caramelized golden mushrooms and herbs.
It may not have only three ingredients, but it is delicious. And I LOVE that I was able to use so many of the herbs from my gardenโฆwhich obviously makes this pasta a garden pasta, which makes it healthyโฆish.
RIGHT.
As mentioned, the mushrooms are slowly cooked until they are caramelized and deep golden. Cooking the mushrooms slowly and allowing them to caramelize, literally turns them into something resembling candy, and makes every bite of this pasta so good. Once the mushrooms are a deep golden, itโs time to add the herbs. I used a mix of fresh basil, thyme and sage, then a little garlic, and plenty of butter. Cook that all together until fragrant. Add some white wine (yes, wine), lemon juice, and your pasta. Continue cooking to allow the pasta to absorb some of the sauce, then plate it up and EAT.
Full warning? Stopping at one bowl is nearly impossible. Sometimes itโs the simplest of things that are truly so awesomeโฆas my mom tells meโฆoften.
Oh, and did I mention that thereโs a ball of fresh burrata cheese and grated manchego involved too?!
And now you see it, rightโฆsimple and delish!
Herby Buttered Wild Mushroom Tagliatelle Pasta
Ingredients
- 3/4 pound tagliatelle or other long cut pasta
- 2 tablespoons extra virgin olive oil
- 1 pound mixed wild mushrooms
- kosher salt and pepper
- 6 tablespoons butter
- 2 cloves garlic cloves, smashed
- 1 cup fresh basil, roughly chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- 3/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 8 ounces burrata cheese
- 1/4 cup shaved manchego cheese
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, half of the basil, the thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. 3. Slowly add the wine and then the lemon juice and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through. Remove from the heat and stir in the remaining basil, discard the garlic cloves.4. Divide among bowls and break the burrata over top each bowl. Top with manchego and herbs for garnish. Serve immediately.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Your Thursday night needs this pastaโฆplus, a glass of wine. You are so welcome. K, bye.
Excellent recipe, thank you very much! Greetings from Hungary xx
Hey Timea,
Wonderful! I am so glad to hear this recipe turned out well for you, thanks for making it. Have the best week!
I made this with morels for my husbands birthday tonight. I also used the prepackaged fresh pasta from the cold section at Aldi. Hands down one of the best things Iโve ever made!
Hey Allison,
Yay!! Love to hear that this recipe was a hit, thanks so much for making it and your feedback! Happy Birthday to your husband:) xT
I made this and it was amazing. I had to sub some of the fresh herbs with dried, and it was still great. It’s a quick recipe to make and is definitely a keeper!
Hey Michele,
That’s amazing! Thanks so much for trying this dish and your comment! xT
One of the ways to cook mushrooms, great recipe
Thank you so much Mary! xT