Tagliatelle with Mushrooms and Black Garlic

I have always liked mushrooms, but lately I've developed an even stronger love for it. I think I realized that it's a decent substitute if I want to eat less meat and seafood. (Examples: Portobello mushroom burger, mushroom tacos, mushroom sushi). There's also such a variety of mushroom types with varying flavor profiles. I have yet to explore deeply yet, but it is on my to do!

In the interim, I wanted an opportunity to use simple baby bella mushrooms and combine with black garlic I've had in the pantry. If you haven't had black garlic before, it is an interesting treat! I purchased these from Amazon. It has a sticky texture and a slightly sweet but tangy punch. It actually doesn't taste much like garlic to me, but adds such an interesting umami to dishes. (Previously, I had used them in my ramen).

Below is a quick pasta recipe using mushrooms, black garlic, and a simple creamy wine based sauce.

Tagliatelle with Mushrooms and Black Garlic

Prep Time: 10 min

Cook Time: 20 min

Servings: 2

Ingredients:

• 8 oz tagliatelle

• 3 tbsp unsalted butter

• 1/2 shallot (minced)

• ~6-7 oz mushrooms (sliced)

• 3 black garlic cloves (sliced) (example)

• 1/2 cup white wine

• 1/4 cup heavy cream

• 1/4 tsp salt & pepper (to taste)

• 1 tbsp chives (minced)

• Optional: Grated Parmesan cheese (for garnish)

Directions:

• In a large pot, boil water and add tagliatelle. Follow instructions on packaging. Drain water and set noodles aside.

• In a separate large pan, add butter over medium high heat. Add shallots and sauté until fragrant. Add mushrooms and sauté until softened. Then add black garlic, white wine and heavy cream. Lower heat to medium low and cook until liquid has been reduced by almost half.

• Once black garlic slices are softened, use a spoon or spatula to gently smash into the sauce. Add salt and pepper (or more to taste) and chives. Mix all ingredients evenly together.

• Transfer to serving plates. Optional: Garnish with grated cheese if desired.