Restaurant Recipes

Ristorante Toscano Tagliolini al Funghi

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Yield: 6 servings


  • 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)


  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.

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