step by step guide to make speedy Tagliatelle with turkey & mushroom sauce

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tagliatelle with turkey & mushroom sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tagliatelle with turkey & mushroom sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tagliatelle with turkey & mushroom sauce is something that I’ve loved my entire life.

Table of Contents


  • 25g dried porcini mushrooms*
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 garlic cloves, crushed
  • 1 tablespoon unsalted butter
  • 250g button mushrooms, sliced
  • 150ml white wine
  • 425g canned chopped tomatoes
  • 1 tablespoon chopped rosemary leaves
  • 300g leftover cooked turkey, shredded
  • 500g tagliatelle or fettuccine
  • Shaved parmesan, to serve


  • Step 1
    Place the porcini in a bowl and cover with 100ml of boiling water. Set aside.
  • Step 2
    Heat the oil in a large saucepan over medium heat, add the onion and garlic and stir for 2-3 minutes until softened. Add the butter and allow to melt, then add the button mushrooms and cook for 5 minutes.
  • Step 3
    Drain the porcini mushrooms, adding the soaking liquid to the pan, then chop the mushrooms and add to the mixture. Add the white wine, chopped tomato and rosemary, then season with salt and pepper. Bring to the boil, then cover, reduce the heat to medium and simmer for 10 minutes. Add the turkey meat and heat through, uncovered, for a further 10 minutes.
  • Step 4
    Cook the pasta in boiling salted water until al dente. Drain, then place in serving bowls and top with sauce. Scatter with parmesan.

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