Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts

I am a serial orderer. These days I instantly grab my phone whenever I need something. My Amazon and Instacart carts always have stuff in them. That’s why I’m a bit surprised that I didn’t have to order the pasta for this Tagliatelle with Mushrooms. I ventured out a few weeks ago and found myself in HomeGoods. I found tons of equipment and props, and I did something I have never done before—I bought food.

Their gourmet section had some great prices on hard-to-find shapes like tagliatelle. At that moment I didn’t have a plan for it, but I knew Rice & Pasta Pinterest board would have something for me. I settled on this Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts. I know, long name, but it looks and sounds delish and a bit posh. Let’s find out if it is!

This irresistible tagliatelle with mushrooms is made with wild mushrooms sautéed in sage butter and finished with chopped toasted hazelnuts.

Recipe Author: Denisse at Le Petite Eats
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The Ingredients

I got very lucky when I found a bag of tagliatelle nests on my surprise shopping trip. It was $4.99 for a 17.6-ounce bag of Ciao Italia Egg Tagliatelle. That was a touch over the 1 pound (16 ounces) listed in this recipe, but not by much.

I’m still recovering from my refrigerator breakdown a few weeks ago, so I had to buy everything but the salt and pepper. My regular store had most everything I needed including sliced wild mushrooms (a mix of shiitake, oyster, and crimini mushrooms). Exactly what this recipe suggests!

The only thing I couldn’t find was hazelnuts. That was unusual, but Amazon saved me (again). I was able to add a bag of chopped hazelnuts to an order I was about to make. Whew! Buying them chopped and skinned saved me a bit of work.

Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts Ingredients
Tagliatelle pasta, wild mushrooms (shiitake, oyster, and crimini), garlic, salt, pepper, sage leaves, hazelnuts, lemon juice, unsalted butter, and parmesan cheese

The Process

I knew going in I would have to modify Step 1, toasting the hazelnuts. Since I bought skinned and chopped raw hazelnuts, I had to decide how to toast them. I could have done it in the oven, but why fire it up for such a small thing? I decided to toast them in a small skillet since I had to use the stove anyway. Otherwise, this would have been a one-pot recipe.

Toasted chopped hazelnuts in a frying pan
I toasted the chopped hazelnuts in a small skillet

While the hazelnuts toasted, I started boiling the water for the pasta in my 5.5-quart Dutch oven. It was just big enough to add all the tagliatelle nests, but just barely. That was a lot of pasta!

Once the pasta was cooked and drained, I moved on to frying the sage leaves. I have never done this before and wasn’t sure how to flip them. My trusty tongs came to my rescue, but it was a little awkward at times since the leaves were so small and thin. I have a feeling my sage ended up frying a little longer than 30 seconds per side, but it ended up nice and crispy.

Fried sage leaves in a small skillet
This is how my fried sage leaves turned out. I tried getting a photo of them in the Dutch oven I fried them in, but the high sides made it too dark. I popped them into the skillet I used for the hazelnuts so you could see them.

The next component of this recipe was the wild mushrooms. They cooked up nicely in the sage-scented brown butter. Once they were seasoned it was time to assemble my tagliatelle with mushrooms.

I’m glad I used a big pot because it allowed me to really mix everything without making a huge mess. My tongs helped with this part too. I have found that they are excellent for mixing noodles.

Cooked and drained tagliatelle pasta
Cooked and drained tagliatelle pasta

Despite my best efforts, I didn’t quite get a “silky” sauce. I didn’t think that extra 1.6 ounces of pasta would make much of a difference, but maybe it did. Or maybe the mushrooms absorbed all the butter? Adding some extra water and grated parmesan helped, but I still wouldn’t describe my sauce as silky. It was tasty though!

Timing

This recipe lists 20 minutes to prep, 10 minutes to cook, and 30 minutes total. I came in at the same total time:

  • 15 minutes to prep and cook the pasta
  • 15 minutes to cook, assemble, and garnish
  • 30 minutes total

And I do want to mention that I did use the pasta cooking time (8 minutes) for prepping the remaining ingredients.

Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts in serving bowl
Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts in a serving bowl

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
The verdict is in: This Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts is full of savory comfort food goodness! Brown butter, toasted hazelnuts, parmesan cheese, and wild mushrooms provide all the savory flavor with a touch of herbaceousness. And the tagliatelle noodles bring the comfort food and were the perfect way to combine everything. There was a lot going on while making this recipe, but the instructions were nice and clear. I made it through from start to finish in 30 minutes--exactly what the recipe listed. This is one of those recipes that looks and tastes like more work than it is. And I would be comfortable serving it for a special dinner or a weeknight meal.
The Hungry Pinner
The Hungry Pinnerhttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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The verdict is in: This Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts is full of savory comfort food goodness! Brown butter, toasted hazelnuts, parmesan cheese, and wild mushrooms provide all the savory flavor with a touch of herbaceousness. And the tagliatelle noodles bring the comfort food and were the perfect way to combine everything. There was a lot going on while making this recipe, but the instructions were nice and clear. I made it through from start to finish in 30 minutes--exactly what the recipe listed. This is one of those recipes that looks and tastes like more work than it is. And I would be comfortable serving it for a special dinner or a weeknight meal.Tagliatelle with Mushrooms, Sage Butter & Toasted Hazelnuts