Loretta Sebastiani

Loretta Sebastiani
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Mushroom and prawn tagliatelle
( Tagliatelle mare e monti)

Traditional Italian recipe

Mushroom and prawn tagliatelle are called in Italian "tagliatelle mare e monti" that is sea and mountain pasta, seen its ingredients. It's a typical fall dish but if you use frozen mushrooms you can make it all year round. Here's my own version. It's rich in calories but for once ... ;))

difficulty: easy

time: 1 hour 10 minutes

calories: 641 (kCal)

Ingredients / Serves 2

  • 250g (8 3/4 ounces) fresh egg tagliatelle
  • 400g (14 ounces) fresh porcini mushrooms
  • 300g (10 1/2 ounces) fresh prawns, in their shell
  • 50g (1 3/4 ounces) shallot
  • 200g (7 ounces) ripe cherry tomatoes
  • 1 dried bay leaf
  • Some strands fresh chives
  • 3 tablespoons extra virgin olive oil
  • Salt
easy recipe
preparation: 30 minutes
cooking: 40 minutes
total: 1 hour 10 minutes
How many calories in a serving?
Calories: 641 (kcal) 33 % - 2684 (kJ)
Protein: 28.0 (g) 56 % GDA
Total fat: 24.2 (g) 35 % GDA
Total carbohydrate: 78.3 (g) 29 % GDA
Sugars: 11.9 (g) 14 % GDA

Download free PDF version (91 download).

Mushroom and prawn tagliatelle recipe

Preparation and cooking

  • - Clean mushrooms. You can find my directions in the page for them. Link below!
  • - Place prawns, still in their shell, and olive oil in a non-stick frying pan and fry slightly on a very low heat, stirring frequently, until they change their color. You'll need a minute.
    Remove them with a skimming ladle and put apart. Let them cool.
  • - Chop shallot and transfer it together with bay leaf into the same pan in which you've fried your prawns.
  • - Let shallot fry slightly on very low heat, stirring now and then.
  • - Add mushrooms too and let them flavor, stirring often with delicacy.
  • - Meanwhile ...
    ... wash and halve tomatoes.
    Add them to the pan, season to taste with salt, reduce heat and continue cooking, about 15 minutes.
    Mushrooms should eliminate their vegetation liquid but it is not always said. For this reason you need to keep on hand a bit of boiling water to add to your sauce, if necessary.
  • - Bring to a boil the amount of salted water to cook tagliatelle.
  • - Meanwhile ...
    ... clean and wash chives, pat dry with absorbent kitchen paper and cut into the mushroom sauce,
    Remove the bay leaf.
    Shell prawns and put apart. If you have guests and want to serve your tagliatelle dish in a scenographic way, keep two of them in their shell as you can see in the photo.
  • - Cook tagliatelle al dente stage according to the directions on the package.
    If your mushroom sauce is too thick, dilute it with a little ladle of the water in which tagliatelle are cooking.

Just before serving

  • - Drain tagliatelle well and transfer into the pan with mushroom sauce together with prawns.
  • - Sauté on high heat, a minute, stirring with delicacy.
  • - Serve at once.



  • - The secret of this recipe is frying prawns in the same olive oil where you'll cook mushrooms too.
  • - If you like Italian parsley (flat-leaf parsley), wash, pat dry with absorbent kitchen paper, chop and add it to your sauce just before turning off the stove.
  • - Sometimes, I prepare this tagliatelle dish with frozen mushrooms. I add them still frozen to fried shallot and let them thaw and cook directly in the pan. Generally, I do not add any water but it may depend on your mushroom variety.
  • - If tomatoes are not in season, I replace them with canned peeled tomatoes.
  • - You can use frozen prawns too. Let them thaw at room temperature, pat dry with absorbent kitchen paper and follow the same steps I've just described above.

Menu planning

  • - Mushroom and prawn tagliatelle are perfect for your Sunday lunch or get-togethers.
    If you prepare this pasta dish for a full Italian-style menu, this recipe serves 4.

Useful links for this recipe

  • - Interested in mushroom news, how to clean, preserve and combine with other ingredients? follow the link!

Healthy eating

  • - Mushroom and prawn tagliatelle is rich in calories if you compare it with other pasta recipes of mine. It depends on the amount of olive oil but to taste this dish well you have to use 3 tablespoons of it. It's the reason why I have suggested non to eat it very often ;)
  • - Fiber per serving: 2.2 grams


What's the right wine for " Mushroom and prawn tagliatelle "?

My husband and I pair Pinot grigio of DOC Collio (white wine from Friuli) to this tagliatelle dish with mushroom and prawn sauce.