Paso Robles Inn & Steakhouse Wild Mushroom Tagliatelle

The unbelievable combination of wild tagliatelle is absolutely unforgettable.

Servings: 4

Cook Time: 25 minutes

Pair With: a light white wine or pinot noir

Source: Courtesy of Paso Robles Inn


1/4 cup extra-virgin olive oil

1/2 medium shallots, finely diced

2 cloves garlic, minced

1 pound assorted wild mushrooms (shiitakes, cremini, oyster, porcinis, chanterelles) washed and sliced

3 sprigs fresh thyme, leaves picked Kosher salt and freshly ground black pepper

1 cup heavy cream

1 pound tagliatelle pasta

1 cup softened butter

1 tablespoon truffle oil fresh flat-leaf parsley, roughly chopped for garnish


Heat a large sauté pan over high. Add the olive oil and when hot, add the shallots and garlic. Sauté until shallots are just translucent, then add mushrooms. Cook over high heat, with minimal stirring, until golden brown and crispy around the edges - 3-4 minutes. Add the thyme leaves and allow them to toast and become fragrant.

Season with salt and pepper then add cream. Bring to a boil then reduce heat and simmer for 5 minutes until it is slightly thickened and coats the back of a spoon.

Bring a large pot of salted water to a rolling boil. Drop pasta in and cook until al dente - about 5 minutes. Using tongs or a strainer, remove the pasta from the water and add directly to mushroom pan. Add a little of the pasta water to thin the sauce if desired.

Add the butter and truffle oil. Using tongs gently fold the tagliatelle to coat in the sauce. Serve pasta in shallow bowls and use a large spoon to serve mushrooms and sauce over the top. Garnish with a sprinkle of chopped, fresh, flat-leaf parsley.

Recipe Courtesy Of

Paso Robles Inn

For more than 150 years, Paso Robles Inn has provided a pleasurable, relaxing oasis, with natural hot springs that have refreshed travelers as far back as the Salinan people and California Mission Padres.