Quick and Creamy Mushroom Tagliatelle

Prep

20 mins

Cook

15 minutes

Serves

6 people

Quick and easy creamy mushroom tagliatelle that will take your taste buds on a culinary adventure.

This sumptuous pasta dish combines perfectly cooked tagliatelle noodles, with a luscious, creamy sauce that is infused with the earthy flavors of mushrooms.

Whether enjoyed as a cozy weeknight dinner or as a show-stopping dish for special occasions, this creamy mushroom tagliatelle is sure to impress and leave you craving more.

Ingredients

500g tagliatelle
1 TBSP butter
250g fresh mixed mushrooms, roughly chopped.
500ml milk.
20g dried mushrooms, soaked in boiling water till soft.
½ pkt mushroom soup powder
dissolved in ¼ cup boiling water.
30g Basil.
grated Parmesan cheese.

Method

Cook the pasta until just done! Drain and set aside.
Heat the butter and fry the fresh mushrooms until done.
Add the milk and dried mushrooms with the liquid and bring mixture to the boil.
Stir in soup mixture and simmer until the sauce thickens.
Season with salt and pepper.
Toss the pasta, sauce and fresh basil, and top with the parmesan cheese.

We have added below the incredible Medicinal Benefits of Shiitake mushrooms which you can use in the dish above

Medicinal Benefits of Shiitake Mushrooms

The numerous benefits of shiitake mushrooms make them a true superfood and a valuable addition to any healthy diet.

From their delicous flavours in culinary creations to their potential healing properties in traditional healing medicine, shiitake mushrooms have proven themselves to be a versatile and powerful ingredient.

Anti-Inflammatory

Anti-inflammatory foods, are those that reduce inflammation, which reduces the risk of heart disease and boosts immunity which is a natural process that helps your body heal and defend itself from harm.

Shittake mushrooms possesses powerful anti-inflammatory properties and so does Calendula shown in the image.

Immunity Booster

More importantly, certain messaging molecules found in shiitake mushrooms can improve the efficacy of our immune system and speed up its response time to potentially harmful allergens and other substances.

Immunity Boosters are substances that help the body's natural defense mechanisms promoting a healthier system.

There are many different antioxidants present in shiitake mushrooms, along with vitamin C, which is well known for its effects on the immune system.

Immunity Boosters are substances that help the body's natural defense mechanisms promoting a healthier system.

There are many different antioxidants present in shiitake mushrooms, along with vitamin C, which is well known for its effects on the immune system.

Cancer Fighting

The high number of polysaccharides in Shiitake mushrooms gives them cancer fighting properties.

Shiitake contains lentinan which activates the body's immune system to obliterate cancerous tumors before they become problematic.

Lentinan is an important component of traditional Chinese medicine and one of the most anti-cancer drugs in Japan

Nutrient Content

Shiitake mushrooms are particularly sought after because of their rich nutrient content, which consists of significant amounts of:

B vitamins
Phosphorus
Manganese
Zinc
Vitamin C
Vitamin D
Iron
Magnesium
Potassium
Dietary Fiber

Micronutrients

The shiitake mushroom contains excellent micronutrients with a compliment of 18 amino acids, especially glutamic acid.
It also has more than 50 different enzymes including pepsin (which aids digestion) and asparaginase, a substance which has been used to treat childhood leukemia.

Antioxidant Compounds

The antioxidant compounds in shiitake mushrooms fights against free radicals and oxidative stress in your body.
With the help of these compounds, shiitake mushrooms improve the condition of your skin and prevents premature aging.
The antioxidant effects of these mushrooms have also been linked to lower overall cholesterol levels and a faster metabolism

B Vitamins

These mushrooms contain:

Vitamin B2
Vitamin B6
Vitamin B3

B vitamins are often misunderstood and forgotten, but they play a key role in metabolism and energy production and Shiitake Mushrooms happen to have high levels of these vitamins.

Lower's Cholestrol

The antioxidant effects of these mushrooms have also been linked to lower overall cholestrol levels and a faster metabolism.
Furthermore, the sulfuric compounds in shiitake mushrooms can prevent blood clotting, which further boosts cardiovascular health and helps to prevent potentially deadly cardiac events.

Lower's Blood Pressure

One of the unique enzymes found in shiitake mushrooms is called eritadenine, which can help prevent the constriction of blood vessels and thus lower blood pressure.
This can be very important for people who are at high risk for cardiovascular complications, such as a heart attack, strokes and atherosclerosis.

Digestion

Protects the liver against damage from toxins, chemical, alcohol, drugs, and infections.

Can reduce elevated liver enzymes, and regulate blood sugar.

Caution

Shiitake mushrooms and their extracts are generally considered safe, although there are reports of diarrhea.

In Conclusion

The numerous benefits of shiitake mushrooms make them a true superfood and a valuable addition to any healthy diet.

So why not embrace the wonders of this remarkable mushroom and discover the incredible benefits it has to offer for your overall wellbeing.

Incorporate shiitake mushrooms into your diet today, and embark on a journey of health, wellness and culinary delight.

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque: To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander: Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment: Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout: The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear: To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim: To remove surface foam or fat from a liquid

Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.