Fast, healthy, and delicious. This is the perfect fall weeknight dish, on the table in less than 30 minutes.

It’s that time of the year when local farm stalls abound with all sorts of wild edible mushrooms. These days, a trip to the farmers market always reminds me of early morning walks in the fog foraging for mushrooms and above all the mighty truffles in Piemonte back in the days living in Italy.

To tell the truth, I am too mad about mushrooms. But I’ve always appreciated the hearty fall cuisine of Italy’s northern regions. And this creamy mushroom tagliatelle recipe is a staple in the Italian cuisine during the colder part of the year.

Packed with earthy flavours, this quick-and-easy creamy mushroom tagliatelle makes the perfect weeknight fall dish, on the table in less than 30 minutes.

What wine to pair with creamy mushroom tagliatelle

With the question what to make for dinner out of the way, are you looking for the perfect wine to pair with your creamy mushroom tagliatelle?

For this earthy, hearty mushroom tagliatelle you will definitely look for fuller bodied wines.

If you prefer a white wine, you can’t go wrong with a barrel-aged Chardonnay.

However, if like me, you start gravitating towards red during the colder months of the year, the earthy flavours of the mushrooms combined with the hearty flavours of the creamy white sauce are actually perfect for a Pinot Noir, Nebbiolo, Shiraz, or Cabernet Sauvignon.

My pick for the creamy mushroom tagliatelle: Steinbuck Pinot Noir from Abril winery.

Located in the sunny Kaiserstuhl area between the Black Forest and Vosges Mountain ranges in the southwestern-most corner of Germany, not far from the French border, Weingut Abril looks back at more than 280 years of winemaking. Today, the new modern, functional cellar building – in 2013 awarded the wine architecture price – points to the winery’s ambition: producing quality wines in a strictly organic way that meets the relaxed wine taste of today’s time.

Organically produced, grapes for the Steinbuck Pinot Noir are picked at the prestigious Jechtinger Eichert Bischoffinger Steinbuck vineyard. Literally meaning ‘stony hill’, the vineyard location consists of volcanic rock with a high proportion of clay. These soil characteristics ensure a constant heating of the ground, creating ideal conditions for burgundy grapes.

The wine, carefully matured in wooden barrels, convinces with a pleasant weight and moderate alcohol level. Captivating intense aromas of dark blackberries and cherries followed by subtle notes of cedar and smoky nuances. On the palate, the wine is fruity with a pleasant hint of tannin in the background.

Recipe: Creamy Mushroom Tagliatelle

Serves 4

700 g mushrooms like porcini, champignons, trumpet, or shiitake (you can also use a mix of those)
2 small shallots, peeled and finely chopped
1 clove, peeled and finely chopped
1 tablespoon butter
1 tablespoon olive oil
salt, pepper
150 ml vegetable broth
200 ml cooking cream
500 g tagliatelle
60 g parmesan, freshly grated
fresh parsley, finely chopped

Method

Carefully clean the mushrooms and cut into slices.

In a large saucepan, heat butter and olive oil over medium heat. Lightly fry the shallots until soft, then add the clove and fry for another minute. Add mushrooms and occasionally stirring, cook until lightly brown (6 to 8 minutes). Season with salt and pepper.

Add vegetable broth and cooking cream to the mushrooms, bring to a light boil and let reduce slightly. Take off the heat.

In the meantime, bring abundant salted water to boil in a large pot. Following instructions on the packaging, cook the tagliatelle for around 9 to 11 minutes.

Add half of the parmesan to the mushroom sauce and bring back to a light boil, then add the tagliatelle and toss until well covered with the sauce. Season with salt and pepper.

Serve topped with the remaining parmesan and parsley.