Mushroom Tagliatelle

We love wild mushrooms and use them whenever we can. A great substitute comes from Hood River Organic. They cultivate fantastic crimini mushrooms which you see featured in this dish.

In a warm pan, saute mushrooms with sliced garlic and fresh thyme. Season with salt and pepper.

Cook the mushrooms through and be careful not to burn the garlic. If you are using dry pasta, start it now. At Celilo, we make our own pasta. It cooks for a shorter period of time so you can wait 5 minutes longer.

Add some stock or pasta water to make a sauce for the pasta.

Reduce the liquid until it is mostly evaporated.

Add the cooked pasta to the mushroom pan.

Toss the pasta with some olive oil and fresh herbs. I like parsley and chives.

Plate the pasta in a shallow bowl. Sprinkle fresh grated Parmesan cheese on top and enjoy.