Black Garlic Tagliatelle with Wild Mushrooms

This dish features silky tagliatelle infused with the rich, sweet umami of black garlic, perfectly complemented by a medley of wild mushrooms. The earthy flavors are enhanced with a touch of fresh herbs and a drizzle of truffle oil, creating a luxurious yet comforting meal. It's a vegetarian delight that respects traditional Italian pasta-making techniques while embracing creative culinary elements.

Ingredients:

• 250g tagliatelle
• 4 cloves black garlic, minced
• 200g mixed wild mushrooms (such as chanterelles, shiitake, and oyster), sliced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/4 cup vegetable broth
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon truffle oil (optional)
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the tagliatelle in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat olive oil and butter over medium heat. Add the wild mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
3. Stir in the minced black garlic and cook for an additional 1-2 minutes until fragrant.
4. Add the vegetable broth to the skillet and bring to a simmer. Season with salt and pepper to taste.
5. Toss the cooked tagliatelle into the skillet with the mushroom mixture, adding reserved pasta water as needed to create a silky sauce.
6. Remove from heat and stir in the fresh parsley and truffle oil, if using.
7. Serve immediately, topped with grated Parmesan cheese if desired.