Tagliatelle with Portobellos and Chive Ricotta | Christopher Kimball’s Milk Street | Recipes, TV and

Ingredients

• 1 cup whole-milk ricotta cheese
• ¼ cup finely chopped fresh chives
• Kosher salt and ground black pepper
• 8 ounces dried tagliatelle
• 4 tablespoons (½ stick) salted butter, divided
• 2 pounds portobello mushroom caps, gills removed, quartered and sliced ¼ inch thick
• 2 medium shallots, halved and thinly sliced
• 1 cup dry white wine
• 3 tablespoons red miso
• ½ cup fresh tarragon leaves, finely chopped
• extra-virgin olive oil, to serve