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I don’t know if it’s 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? Aren’t 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 I’m feeling like the comforting recipes are probably a good thing. Going with it…and trust me you’ll want to go with it too, because this pasta is rather life changing. Kind of a bold thing to say, but it’s totally true. Hello to slowly cooked wild mushrooms with butter and all my garden herbs. It’s summer meets fall and I’m loving it.
So, what inspired this truly delicious, but yet totally simple and basic pasta?
Two things…
One: my overflowing herb garden that’s honestly the prettiest I have ever seen it. It’s the lushest it’s been all summer and bursting with some of my favorite herbs: basil, thyme, sage, rosemary, oregano, and plenty of edible flowers. My dad (who’s 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. There’s a lot of little, very green cherry tomatoes. We’re 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 friends…or 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 the HBH cookbook). Saturday night’s buttered noodles…with 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 groups…well technically that’s 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 “appetizer” 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 garden…which obviously makes this pasta a garden pasta, which makes it healthy…ish.
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, it’s 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 it’s the simplest of things that are truly so awesome…as my mom tells me…often.
Oh, and did I mention that there’s a ball of fresh burrata cheese and grated manchego involved too?!
And now you see it, right…simple and delish!
Herby Buttered Wild Mushroom Tagliatelle Pasta
Servings: 6 servings
Calories Per Serving: 528 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Your Thursday night needs this pasta…plus, a glass of wine. You are so welcome. K, bye.
This is rich and tasty and delicious. These are all flavors I love — mushrooms, burrata, herbs, etc. And over pasta with wine? Doesn’t get much better.
Only surprising thing is that I would be very generous with the salt on the mushrooms. We needed to add a bit more, even though I thought we had added plenty. So — if it seems a little lacking in flavor, I promise, just a touch of salt will do the trick.
Definitely couldn’t get much better! So happy you are enjoying this recipe Ann! Thank you!
Deee-lish! Every dish of yours is always amazing! Simple without ever ever compromising the taste/integrity of a dish.
My question is…Why is it that my food cannot ever look that pretty? Always tastes amazing but you just can’t look at it while you eat it! LOL
haha! Thank you so much, Jessica! Thrilled you enjoyed the pasta!
Hi Tieghan! I have a helpful tip for your cherry tomatoes. Prune them back hard! That means cutting off all the tender new growth, flowers and branches that have very immature fruit that obviously won’t mature. Cut back leafy branches. Cut off all the lower branches that have no fruit. Stop watering as well. You can watch a YouTube video called Susan in the Garden where she demonstrates how to prune tomatoes. I live in the mountains and this is the only way I can insure that my beautiful tomatoes will ripen. Hope that Helps!
Hey Tiffany! Thank you so much for the tip. I am totally giving that a try! 🙂
Ohhh those mushrooms look gorgeous!
Comfort food mode here too, can’t help it.
Thank you!
I love herby, buttery mushrooms!! YUM! I want the weather to cool down so that I can join you in fall food mode!!! We just got back from Alaska where it feels like FALL and I was in heaven!! But, at home, these 90 degree days have me still in watermelon and salad mode!
Thanks Maria! Hope the weather cools soon!
Amazing. This needs to be my Thursday night dinner. Thank You!!
Thank you!
Mushroom pasta is the best and this a absolute perfection! Can’t wait to make this when the weather finally cools off a bit! 🙂
Thanks Laura!
I was wondering if that shouldn’t be tagliatelle!!
YES! It should. Clearly have Thursday football on my brain or something. YIKES. Thank you so much for letting me know. Post is all fixed!
OmgoodLord – this pasta! My niece and I have a “supper club” date each month at a restaurant we’ve wanted to try and I’m thinking… September – my house – this pasta. The only herb I’m missing is Sage (easy enough to get my hands on) and of course, I’ll have to round up some “tailgate” pasta (tagliatelle, pappardelle – here I come)! 😀 I may even ramp it up and get a truffled ball of burrata – oh the possibilities! I have big plans for your cook book Tieghan, thanks for the inspiration!
Super club sounds so fun, what a great idea! Hope the pasta is a huge hit 🙂 Also, the truffled burrata?!?!? DO THAT!!!
Hi Tieghan,
I LOVE your recipes and while reading about this recipe I read your post about truffled burrata. I searched your site but couldn’t find how to make it. Could you please help?
Thanks; keep up the great website, pictures, etc.
HI Susan! I have never made homemade burrata, I purchased that from Whole Foods. So sorry I couldn’t help you more! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I want to lick the screen. This looks so amazing! Thanks!
haha! Thanks Brenda! 🙂
Today I woke up to temperatures in low 50’s and I love it!! This dish is definitely going to be on my supper table tonight. The earthy comfort foods are my go to during cooler , early fall evenings. Don’t apologize for bringing warm and comforting in early. I think you are right on time!
Amazing! Hope you love the pasta!! Thank you 🙂
My weather is just warming up in Australia, but this is going in the book for next year’s winter. Wow!
Thanks Alexandra! Enjoy the warm weather!
Okay, mouth is watering on my way to work. This looks amazing!
Thank you so much, Erica! 🙂 🙂
I could eat mushrooms like this every day!!
https://bloglairdutemps.blogspot.pt/
Same here! Thanks Ruth! 🙂
Okay this looks so so yummy. Especially right now as the weather is getting a bit grey and dark – I really get why you crave comfort food 🙂
Thank you! Hope you enjoy the pasta!