1 hour before starting this recipe, soak the porcini mushrooms in a small bowl of warm water.
Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
While water is heating, chop garlic and slice the shiitake mushrooms.
Heat the butter in a large sauté pan over medium heat. Add garlic and cook for a minute; then add shiitake mushrooms and cook for a few more minutes, stirring occasionally.
Gently remove dry porcini from soaking liquid(being careful not to stir up any possible sand sediment at the bottom) and add them to the sauce along with the heavy cream.
Bring to a simmer and cook for a few minutes until the cream is slightly thickened. Season with a pinch of salt and pepper to taste.
Once the water has reached a rapid boil, add salt and then the pasta. Cook until al dente (about 1 minute less than recommended cooking time on package directions). Fresh pasta usually cooks in less than five minutes.
When pasta is ready, reserve ½ cup of pasta water and drain the rest. Add drained pasta to the saucepan with half of the cheese and the chopped parsley, stirring gently over low heat for a minute or so. Add some pasta water if necessary to keep the sauce creamy and the flavors well incorporated.
Transfer to a platter or portion onto individual plates. Top with the rest of the cheese
Chef Rosario's hometown in Italy is Morbegno, which is located in an Alpine valley called Valtellina. Both porcini mushrooms and luscious red wines made from Chiavennasca grapes (a variety of Nebbiolo) call Valtellina home. Inferno, Sassella, and Grumello are just a few of the local wines. Pick one or try them all! Any will pair perfectly with Tagliatelle with Wild Mushrooms.
Guiseppe Rainoldi Sassella Riserva (2013) is a bright ruby red with overtones of cherries and wild berries. This wine offers soft tannins, an appealing complexity, and a smooth finish.
National Pasta Association Recipe