Fresh, earthy, and full of depth, this fettuccine (tagliatelle) with wild mushrooms is a simple pasta dish that turns a handful of quality pantry ingredients into something rich and elegant. Made with dried wild mushrooms, mushroom powder, extra virgin olive oil, garlic, shallots, white wine, herbs, and a finishing touch of Biolea Lemon Oil, this recipe delivers layered flavor with very little fuss.
If you are looking for an easy wild mushroom tagliatelle recipe, this is a great one to keep in rotation. The combination of tender fettuccine or tagliatelle pasta, aromatic mushrooms, and fresh parsley creates a comforting dish with restaurant-style flavor. For a richer version, you can add heavy cream or crème fraîche, while Parmesan cheese adds a savory finish if desired.
Why you’ll love it
Easy and flavorful wild mushroom pasta
Made with fettuccine/tagliatelle, dried mushrooms, and white wine
Brightened with Biolea Lemon Oil
Flexible as a lighter or creamier pasta dish
Ingredients
- 250g fettuccine / tagliatelle pasta
- 30g dried wild mushrooms, such as porcini, morels, or a mix
- 2 tablespoons mushroom powder
- 3 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- 2 cloves garlic, finely chopped
- 2 small shallots, finely chopped
- 1/2 cup heavy cream or crème fraîche, optional for a creamy version
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Biolea Lemon Oil
- Dried thyme
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, optional for serving
Nutritional information
Estimated values per serving, based on 4 servings.
Nutritional values are estimated and may vary depending on exact ingredients, added salt, and portion size.
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How to make fettuccine / tagliatelle with wild mushrooms
Soak the dried wild mushrooms in warm water for 20–30 minutes until softened, then drain and roughly chop if needed.
Cook the tagliatelle pasta until al dente. Reserve a little pasta water before draining.
Heat the extra virgin olive oil in a large pan and gently cook the garlic and shallots until soft and fragrant.
Add the rehydrated mushrooms, mushroom powder, and a pinch of dried thyme. Stir well to coat everything in the oil.
Pour in the dry white wine and let it simmer until slightly reduced.
For a creamier version, stir in the heavy cream or crème fraîche and cook briefly until the sauce comes together.
Add the cooked tagliatelle to the pan and toss well. Use a splash of reserved pasta water if needed to loosen the sauce.
Finish with chopped parsley, Biolea Lemon Oil, salt, and freshly ground black pepper.
Serve warm with grated Parmesan cheese if desired.
Serving tip
This wild mushroom fettuccine / tagliatelle is best served immediately, with extra parsley and a final drizzle of Biolea Lemon Oil for freshness. Pair it with a simple green salad or enjoy it on its own as a satisfying lunch or dinner.
FAQ
What mushrooms work best for tagliatelle with wild mushrooms?
Porcini, morels, or a quality wild mushroom mix all work well in this recipe.
What does mushroom powder add to pasta?
Mushroom powder deepens the savory, umami flavor and makes the sauce taste richer.
Do I need to use cream in this recipe?
No, the cream is optional. The pasta is still flavorful without it, but cream or crème fraîche gives it a softer, richer finish.
