Ristorante Toscano Tagliolini al Funghi

Yield: 6 servings

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic
• 6 ounces sliced fresh porcini mushrooms
• 1 tablespoon chopped parsley
• Salt and pepper to taste
• 1 pound fresh tagliolini pasta
• 2 ounces grated Parmigiano cheese (optional)

Instructions

1. Bring a kettle of lightly salted water to a boil.
2. In a sauté pan over medium heat, combine the oil and butter and brown the garlic for 5 minutes, then remove the garlic.
3. Add the mushrooms and the parsley. Cook for 5-6 minutes.Add salt and pepper to taste. Set aside.
4. Cook the pasta in the boiling water until al dente, 2-3 minutes.
5. Drain the pasta. Add the pasta to the mushroom sauce and sauté over medium heat for 1-2 minutes.
6. Serve immediately, with the cheese on the side.