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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Your Thursday night needs this pasta…plus, a glass of wine. You are so welcome. K, bye.
First, define “wild mushrooms.” Like I go pick them? Or what? Are market mushrooms wild? I just get tired od recipes on the Internet with vague terms.
Bill
Hi Bill,
You should be able to go to your local grocery store and find mushrooms that are labeled “wild mushrooms”. If you aren’t sure, please feel free to use your favorite kind of mushrooms in this dish. Happy Saturday!! xx
I added marinated artichokes and green olives to this and it was just 🤌🏼
Hi Sophia,
Happy Sunday!! I appreciate you making this recipe and sharing your feedback, thanks so much for making it:)
This recipe was delicious! Exactly what I was looking for but even better 🙂
Hey Tricia,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx
We loved it! Used Aldi crinkle cut ribbon noodles Costco Chef Sampler wild mushrooms. Will definitely be making this again. Thanks for the recipe!
Hey Christy,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I hope it’s one pound wet mushrooms and not dry, cause then that’s alot!!
Yes, it’s fresh mushrooms! 🙂 xTieghan
Tried the recipe, it had a lot of potential, but it’s pretty hard to get right. If I had to cook again, I would wait to cook the pasta to towards the end, and try to finish cooking the noodles in the liquid from the mushrooms. The burrata didn’t completely melt into the pasta, so maybe having it more at room temperature would have helped.
Hi Michelle,
Thanks for giving the recipe a try and sharing your feedback! Sorry to hear you didn’t love the dish, let me know if you give it another try making the adjustments you think necessary:)
I tried this recipe. I don’t know if it’s my choice of mushroom (Shaggy Manes) or the quantity of wine and lemon juice but this wasn’t really edible. I think this may be ok with a mix of more buttery wild mushroom but certainly not with Shaggy Manes.
Hi Andy! I am so sorry this recipe didn’t turn out the way you hoped, is there anything you did differently? Let me know how I can help! xTieghan
This was so good!!
Hi Anne,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
Sooo… what constitutes “wild mushrooms”?? Would shiitake mushrooms work?
Hey Yuki,
Sure, shiitake mushrooms would be delicious here! I hope you love the recipe, please let me know if you give it a try! xTieghan
This dish was easy to prepare and received great reviews. I had to recalculate the ingredient amounts because I was serving a party of twelve. No left overs!
Thank you so much Chelle! xTieghan
That’s amazing ìnormation. Thanks for sharing and love your site
Thank you Becky! I am really glad this turned out so well for you! xTieghan
very flavourful definitely gonna keep this recipe.
Thank you Jackie! xTieghan
YUM! That sounds delicious. I’m sure she’ll remember it as the best birthday meal yet ?
Thank you Sarah! xTieghan
Pasta primavera is one of my most favorite childhood memory foods that my mom made all the time! I haven’t made it in years…this is a great reminder ?
Thank you so much Rhonda! I am really happy to hear that! xTieghan
I made this recipe last night. It’s the first of your recipes I have made. It was very impressive. Here in the Pacific Northwest I still have thyme and sage growing in my garden. I used parmesan in place of manchego, and fettuccine in place of tagliatelle. It was loved by the family, and myself. It is not a cheap recipe to make, but I will make it again. The other poster who said it needs a liberal amount of salt was right. I appreciate the tip. I know you have your devote followers, but I do wish more of your comments were by people making and commenting on the recipes, instead of showing enthusiasm for something they haven’t made. 🙂
Hi Vida! I am so glad this recipe turned out so well for you! Thank you so much for trying it!! xTieghan
This pasta was amazing! I live in Eastern Europe and had to substitute the burrata and manchego cheeses with mozzarella and parmesan, but it was delicious. Thank you so much for the fabulous recipe!
Amazing! Thank you for trying this out, Gabriela! xTieghan