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Tagliatelle with Portobellos and Chive Ricotta
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In this hearty vegetarian dish, an umami-rich mushroom sauce combines with tarragon-tossed tagliatelle pasta. Red miso and mild portobellos ground the flavors in earthy richness that contrasts well with a finishing spoonful of chive-seasoned ricotta cheese. Tagliatelle is an egg noodle similar in shape to fettuccine, but with a finer texture and richer flavor. We used dried tagliatelle, which is sold bundled in nests. Refer to the package directions for cooking times.
4
Servings
Tip
Don't forget to scrape off the gills from the undersides of the mushroom caps. If left, the gills give the sauce a murky appearance.
30 minutes
1 cup whole-milk ricotta cheese
1/4 cup finely chopped fresh chives
Kosher salt and ground black pepper
8 ounces dried tagliatelle
4 tablespoons (½ stick) salted butter, divided
2 pounds portobello mushroom caps, gills removed, quartered and sliced ¼ inch thick
2 medium shallots, halved and thinly sliced
1 cup dry white wine
3 tablespoons red miso
1/2 cup fresh tarragon leaves, finely chopped
extra-virgin olive oil, to serve
Ingredients
-
1
cup whole-milk ricotta cheese
-
¼
cup finely chopped fresh chives
-
Kosher salt and ground black pepper
-
8
ounces dried tagliatelle
-
4
tablespoons (½ stick) salted butter, divided
-
2
pounds portobello mushroom caps, gills removed, quartered and sliced ¼ inch thick
-
2
medium shallots, halved and thinly sliced
-
1
cup dry white wine
-
3
tablespoons red miso
-
½
cup fresh tarragon leaves, finely chopped
-
extra-virgin olive oil, to serve
Directions
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01In a small bowl, whisk together the ricotta, chives and ¼ teaspoon each salt and pepper. Set aside. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until al dente. Reserve 2 cups of the cooking water, drain the pasta and return it to the pot. Add 1 tablespoon of the butter and ½ cup of the reserved cooking water; toss to coat.
-
02Meanwhile, in a 12-inch skillet over medium-high, heat 2 tablespoons of the butter until foaming. Add the mushrooms, shallots and ¼ teaspoon each salt and pepper. Cook, stirring, until the mushrooms have released their moisture and are well browned, about 10 minutes. Pour in the wine, scrape up any browned bits and simmer until almost evaporated, about 5 minutes.
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03Pour in the remaining 1½ cups reserved cooking water, bring to a simmer and cook over medium-high until the mixture has thickened, about 10 minutes. Off heat, stir in the miso and remaining 1 tablespoon butter. Taste and season with salt and pepper.
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04Add the tarragon to the pasta and toss, then transfer to a serving bowl. Spoon the mushroom mixture over the pasta. Serve dolloped with the ricotta mixture and drizzled with olive oil.
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Reviews
October 31, 2022
Delicious
I really enjoy this recipe! It is nice and savory
October 11, 2022
Yummy umami filled dish!
This was a delicious dish with ample portions. I used baby Bellas, and mushroom powder instead of red fish. Definitely will be on repeat.
September 24, 2022
Love this
We did it without the cheese and it was still excellent. Will definitely make again!
June 6, 2022
Milk Street’s Finest!!
This is my go-to week day meal, we have made it countless times. The umami from the miso is delicious.
October 23, 2022
Hearty, different fall pasta
This was tasty. I made it partly because I had tons of tarragon left in the garden and frost is coming! The miso really finishes the dish. My only issue is the wine liquid never really evaporated, so I used significantly less pasta water at the end. Anybody have a trick for removing the hills from portobellos?
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I wish I loved this but, sadly I did not. The RED MISO is too strong- it overtook the entire dish and I only added 1/2 the suggested amount. Before adding that every component individually was phenomenal- I would make it again without the RED MISO or perhaps try it with white MISO instead.