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Preparation: 20 minutes | Cooking: 10 minutes | Serves 4
1 package tagliatelle (or fettuccine) / 100g dried mushrooms (king oyster mushrooms or another type) / 200ml dry white wine
60ml olive oil / 400g fresh mushrooms / ⅓ bunch of parsley, finely chopped / 1 large clove of garlic / ½ cup hazelnuts, roasted for a few minutes until lightly browned / Salt and freshly ground pepper to taste
Boil the pasta in plenty of salted water, following the instructions on the package. Drain and set aside. Keep warm.
Soak the dried mushrooms in the wine for 20 minutes. Remove them with your fingers one by one and squeeze out the wine. Cut into medium-sized pieces.
Clean the fresh mushrooms with a damp cloth and cut into medium slices.
In a large nonstick pan, heat half the olive oil on high and add the mushrooms (both fresh and dried). Sauté for 5 minutes, stirring occasionally, until they release their water and soften. Remove them with a straining ladle and set aside.
Wipe the pan well with a paper towel and pour in the remaining olive oil. Heat on medium and add garlic, salt, pepper, and drained mushrooms. Sauté the ingredients for another 2-3 minutes until the mushrooms are dry. Add the parsley, sauté for another minute, and remove from the fire.
Arrange the pasta on plates, add the mushrooms, and drizzle on some olive oil. Sprinkle each portion with roasted hazelnuts and lots of freshly ground pepper. Serve immediately.
Nikolaou’s passion for the cuisine of her native Greece has earned her a reputation as Greece’s gastronomic ambassador. She studied culinary arts at top schools in Paris, and her restaurant, Evi Evane, is also in Paris. In 2017, prominent food critic Gilles Pudlowski declared Evi Evane the best foreign-cuisine restaurant in Paris. She and Maria Nikolaou — her sister and Evi Evane’s co-owner — decided from the beginning to keep their kitchen truly Hellenic. They have drawn on the diverse foods available in different regions of Greece.