2 tbsp olive oil
2 green onions finely chopped
100g Cyprus (saffron milk cap) mushrooms
100g portobello mushrooms
100g button mushrooms
100 ml dry white wine
2 tbsp parsley finely chopped
Freshly ground pepper
In a large pot of boiling, salted water, cook the tagliatelle. Remove from heat 1 min before the time indicated on the package is over. Rinse the pasta under plenty of cold water. Set aside and let drain.
On a cutting board, slice the cremini, portobello, and button mushrooms using a sharp knife.
Heat the olive oil in a large, nonstick skillet over high heat and sauté the green onions for 1 min, stirring constantly to prevent them from browning.
Add the mushrooms to the skillet. Season with salt and freshly ground pepper and continue sautéing for 4-5 min. Finish with the white wine. Add the chopped parsley and fold into the tagliatelle. Serve in large, individual bowls and top with a few grindings of pepper.