Tagliatelle with Mushrooms

Method

1. Clean the mushrooms: remove dark spots with a cloth, gently wipe with a damp paper towel. Do not soak.
2. For the porcini mushrooms, cut the head into slices. For other mushrooms, shred or dice as desired.
3. Grate 20 g of garlic.
4. Heat a generous amount of extra virgin olive oil in a pan over high heat.
5. Add all the mushrooms to the pan. Cook on high heat, stirring occasionally.
6. Add a little chili pepper (peperoncino).
7. Add fresh mint and rosemary. Optionally add thyme or sage.
8. Cook until the mushrooms are tender, then turn off the heat.
9. Meanwhile, cook the tagliatelle in salted boiling water for 8 minutes until al dente.
10. Drain the pasta and add it to the pan with the mushrooms. Toss to combine.
11. Season with salt.
12. Add a little grated pecorino and parmesan (optional). Toss.
13. Garnish with fresh mint leaves. Serve immediately, with a glass of white wine if desired.