Tagliatelle with Wild Mushrooms and Velouté of Dried Mushrooms

Tagliatelle with Wild Mushrooms and a Velouté of Dried Mushrooms. 

This dish, which I had to make indoors because of the rain, is an absolute showstopper when served to friends. The velouté that finishes the dish is so beautifully rich in flavor, you’d think a Michelin-starred chef prepared it. It takes a bit of time, but the result is worth every minute! 🍝

Did you know? A velouté is one of the five "mother sauces" in French cuisine, alongside béchamel, espagnole, hollandaise, and tomato sauce. Velouté is made with a light stock (often chicken or fish) thickened with a roux, creating a smooth, velvety texture. It's a perfect base for adding deeper flavors, as we do with the dried mushrooms here.

Want to make this at home? You can use any mushrooms you like—porcini, shiitake, chestnut mushrooms, etc. Start by sautéing a shallot, then add butter and the mushrooms. Fry them on high heat for about 5 minutes. Add the tagliatelle and a handful of fresh arugula, stirring it all together. 

For the velouté: Soak 50g of dried mushrooms in boiling water, then remove and chop them. Strain the soaking liquid and set it aside. Sauté a shallot in a small pan (without browning), then add the chopped mushrooms and a glass of white wine. Let it reduce by half, then add the mushroom soaking liquid and two glasses of poultry stock. Let this simmer for about 10 minutes. Add a splash of cream and let it cook for another 5 minutes. Strain the sauce through a sieve, and voilà—your beautiful sauce is ready to pour over the tagliatelle.

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