Tagliatelle with Harissa and Roasted Seacoast Maitake Mushrooms, by Jason Epstein

Tagliatelle with Harissa and Roasted Seacoast Maitake Mushrooms, by Jason Epstein

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  • 2 lbs of Seacoast Maitake Mushrooms broken into small florets
  • 4 Tbsp Olive Oil (EVOO)
  • 1 lbs of Pastaficio fresh Tagliatelle
  • 1 cup of crisp dry white wine 
  • 1 jar of Calf and Clover Creamery plain yogurt strained overnight or 3 Tbsp of greek yogurt 
  • 2 Tbsp of minced parsley
  • 3 Tbsp butter
  • 1/2 cup panko crumbs
  • 2 Tbsp + 1 tsp of minced parsley
  • 2 Tbsp grated Parmesan cheese
  • 3 Tbsp Harissa paste



Preheat oven to 375 F

  1. Toast panko crumbs in a pan over medium heat with 1 Tbsp of EVOO stirring every 15-20 seconds until the panko crumbs are toasted. Set aside in a bowl and toss with 1 tsp of parsley.
  2. Using a saute pan that has a tight fitting lid, heat the pan without the lid over medium heat until hot. Add 2 Tbsp of EVOO and sear mushrooms on one side for about 2 min. Flip mushrooms and sear the other side for another 2 min adding 1 Tbsp of EVOO.
  3. Cover pan and roast the mushrooms for 15-20 mins in the oven at 375 F until tender. Remove from the oven and set aside.
  4. Boil a covered pot of water over high heat. Once boiling, season the water with salt. 
  5. Heat a large saute pan over medium heat and saute 3 Tbsp harissa with 3 Tbsp butter for about 2-3 min. Once the harissa and butter are sauteed, add 1 cup of white wine and cook for 2 min and lower heat to low. 
  6. Cook the fresh pasta in the boiling water for 2-3 min making sure the pasta is a bit undercooked since it will cook more with the harissa sauce.
  7. Add the cooked pasta to the pan with the harissa sauce and add ½ cup of pasta water. Add the roasted mushrooms. Turn the heat up to medium and toss the pasta with the harissa sauce until pasta absorbs most of the water and the sauce thickens (about 2 min).
  8. Turn off the heat and toss pasta with 2 Tbsp of parsley, and 2 Tbsp of Parmesan cheese. 
  9. Transfer pasta to a serving bowl
  10. Top the pasta with 3 Tbsp of Panko and then add a 2-3 Tbsp dollop of greek yogurt to the center of the pasta. Finish pasta with good quality olive oil, drizzled over the pasta and the greek yogurt and serve.
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