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500gm of tagliatelle

200g of fresh or frozen mushrooms – use seasonal mushrooms that you can find at the supermarket

50g of dried Italian Porcini mushrooms – again you can easily find them in your local supermarket.

A small finely chopped onion.

A spoonful of finely chopped fresh parsley.

A pat of butter .

100ml of cooking cream (this is optional).

A dash of salt and freshly ground black pepper

A couple of tablespoons of parmesan cheese.


To prepare the mushroom sauce, put the dried mushrooms into a small bowl ,add a pinch of salt, cover with boiling water and leave to soak for approximately an hour.

Melt the butter in a non stick frying pan, add the finely chopped onions and allow to simmer under a medium heat until the onions are golden.

Add the fresh mushrooms chopped coarsely or if you use frozen mushrooms let them defrost  first.

Let this simmer on a moderate heat for about 10 minutes until the mushrooms are soft.

Add in the dried mushrooms getting rid of the excess water ( A hint from Zia Mirella – put the excess water from the mushrooms into the saucepan where you will be cooking the pasta– it gives an extra taste to the pasta).

Let the sauce simmer for a further 10 minutes , adding in the fresh parsley at the end and a little cream.

In the meantime heat up a large saucepan of boiling water to which you have added a good pinch of sea salt A hint from Zia Mirella –if you use table salt put in a little less, you can always adjust it at the end).

Let the pasta cook for about 5-6 minutes but check, nearly all packets of pasta give you the cooking time.

Drain the tagliatelle pasta , mix in the mushroom sauce and add a little of the parmesan cheese.

Serve with a side bowl full of  extra parmesan cheese .

Zia Mirella says this is a perfect pasta dish and you can make the sauce the day before and whip it out of the fridge for unexpected guests.