Erdei gombás tagliatelle

/ only an even number of servings can be ordered /

Cooking time

695 kcal


Difficult level





What we send:

  • tagliatelle
  • champignon
  • dried porcini mushrooms
  • dried dark trumpet mushrooms
  • carrot
  • garlic
  • red onion
  • celery stalk
  • trappist cheese
  • flour
  • tomato puree
  • fresh thyme
  • fresh rosemary
  • fresh sage
  • bay leaf
  • grated nutmeg
  • red pepper
  • olive oil
  • salt
  • pepper

Required tools:

  • pan
  • large pan


1. Pasta

Good pasta requires a lot of water, so boil minimum 1,5 liter cold water in a medium pan. If you cover the foot, it will boil faster. When it is almost boiling, salt it and add a little olive oil as well. Put the pasta in boiling water and stir well right away so that the pasta does not stick together. Cook for approx. for 10 minutes. (If you like al dente, it’s about 5 minutes.) When done, filter and rinse with cold water.

2. Ingredients

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Soak the dried mushrooms in approx. In 2-3 dl of hot water, slice the mushrooms, circle the celery stalks and carrots. Thinly slice the red onion. Finely chop the green spices and garlic and grate the Trappist cheese.

Wild mushrooms tagliatelle -Chefbag

3. Mushrooms & vegetables

Fry the mushrooms in a little olive oil. About 2 minutes. When it has blushed and collapsed slightly, add the carrots, celery stalks, red onions, garlic, then salt and pepper.

4. Spices

After about 3 minutes, season the vegetables further: add the bay leaf and fresh sage leaves, then simmer with red pepper and nutmeg while simmering. Mix well.

5. Dried mushrooms

Take the dried mushrooms out of the water and put them in the pan for the other vegetables as well. Stir well again and cook for another 3-4 minutes. Add the tomato puree,then remove from the heat and stir with the flour. If you want more juice, take some water in which the mushrooms are soaked. Be careful not to get lumpy. Put it back on the fire, sprinkle it with the green spices and let it simmer one more.

6. Serving

Serve the mushroom ragout on top of the pasta and sprinkle with the grated cheese.

Enjoy your meal!

Attention! The portions of the spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.

The recipe description is for 2 servings.