Tagliatelle with Shiitake Mushrooms and Asparagus Recipe

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Recipes.net Team Published June 4, 2020
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Wolfgang Puck’s mushroom essence is a treat. This is a recipe you can prepare well in advance. It has such a rich taste that just a few spoonfuls make a big impression upon four servings of pasta. The rest of the essence refrigerates or freezes well, ready for another batch of pasta or to enrich sauces for meat or poultry. So get ready, get set, and go foraging for mushrooms – in your market.

How To Make Tagliatelle with Shiitake Mushrooms and Asparagus

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Preparation Time: 20 mins
refrigerate for up to Time: 4 days
Cooking Time: 2 hrs 40 mins
Total Time: 4 days 3 hrs
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  • 2 tbsp extra-virgin olive oil
  • 6 garlic cloves, peeled and crushed
  • ½ lb shiitake mushrooms, stems trimmed, coarsely chopped
  • 2 tbsp carrot, finely diced
  • 2 tbsp celery, finely diced
  • 2 tbsp onion, finely diced
  • 2 tsp shallot, minced
  • 1 cup dry white wine
  • 1 cup good-quality chicken broth, canned
  • ¼ cup heavy cream
  • pinch thyme leaves, minced
  • salt
  • freshly ground white pepper


  • 2 tbsp extra-virgin olive oil
  • ¾ lb shiitake mushrooms, trimmed and cut into 1/4-inch slices
  • 1 tbsp heaping shallot, minced
  • 2 tsp garlic, minced
  • 4 tbsp butter, unsalted
  • 1 ½ cup good quality canned chicken broth
  • ½ tsp. salt
  • ¼ tsp. freshly ground white pepper


  • ¾ lb fettuccine pasta, or dried tagliatelle
  • 16 medium asparagus spears, trimmed and cut into bite-sized pieces
  • ½ cup Parmesan cheese, grated
  • ¼ cup parsley leaves, chopped
  • 2 tbsp basil leaves, chopped


  1. At least 1 hour before serving, or up to 1 month ahead, make the Mushroom Essence.
  2. In a large saute pan, heat the oil over medium-high heat.
  3. Add the garlic and saute until golden, about 3 minutes.
  4. Add the mushrooms, carrot, celery, onion and shallot and saute, stirring constantly, 2 minutes more.
  5. Reduce the heat to medium, add the wine, and cook until no excess liquid remains, about 10 minutes.
  6. Add the broth and cook, stirring occasionally, until about ¼ cup liquid remains, about 8 minutes more.

  7. Stir in the cream, thyme and salt and pepper to taste.
  8. Set the mixture aside to cool for 10 minutes.
  9. Transfer to a blender or food processor and puree.
  10. Set aside; or transfer to an airtight container and refrigerate for up to 4 days or freeze up to 1 month.

  11. About 30 minutes before serving time, bring a large pot of salted water to a boil.
  12. Meanwhile, make the Mushroom Sauce: In a large saute pan, heat the oil over high heat.
  13. Add the mushrooms and saute, stirring continuously, for 2 minutes.
  14. Reduce the heat, stir in the shallot, garlic and butter, and continue cooking just until the butter melts completely.
  15. Stir in the broth and 3 tbsp. of the Mushroom Essence.

  16. As soon as the mixture comes to a boil, reduce the heat and cook gently for 3 minutes.
  17. Season to taste with salt and pepper.
  18. Cover and keep warm.
  19. Meanwhile, put the tagliatelle or fettuccine into the boiling water.
  20. Cook until tender but still slightly chewy, following the manufacturer's suggested cooking time.
  21. About 2 minutes before the pasta is done, add the asparagus pieces to the water.
  22. Pour the pasta and asparagus into a colander to drain.
  23. Add them to the sauce and gently toss to coat well.
  24. Remove from the heat and stir in the Parmesan.
  25. Taste again and adjust the seasoning if necessary.
  26. Evenly divide the pasta, mushrooms, asparagus and sauce among 4 large heated serving plates, arranging some of the asparagus tips and mushroom slices attractively on top.
  27. Garnish with parsley and basil and serve immediately.
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  • Calcium: 243mg
  • Calories: 789kcal
  • Carbohydrates: 80g
  • Cholesterol: 100mg
  • Fat: 39g
  • Fiber: 8g
  • Iron: 5mg
  • Potassium: 1032mg
  • Protein: 23g
  • Saturated Fat: 11g
  • Sodium: 1161mg
  • Sugar: 8g
  • Vitamin A: 3105IU
  • Vitamin C: 22mg
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