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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
This tagliatelle recipe is made with wild chanterelle mushrooms and white wine. It's a simple but deliciously elegant dish. —spicyblackbean
Test Kitchen Notes
This pasta recipe features the lovely chanterelle mushrooms, but you can use any kind of mushroom you'd like or have on hand. But we love chanterelles for their beautiful color and earthy, peppery flavor. Otherwise, you should have most of the ingredients already in your kitchen, and be sure to use a white wine you enjoy drinking, as you can finish the bottle with your mushroomy dinner. It may seem like the recipe is calling for a lot of shallots, but they add a subtle sweetness and are mild enough that they won't overpower the dish. Feel free to use a Vidalia onion in its place, and increase the garlic if you're a garlic lover. We'd also suggest saving some of the starchy pasta cooking water and stirring it into the sauce when you toss in the pasta.
You can get dinner ready in under an hour, with only a couple of pans to clean, and the dish really couldn't be easier to make. Just be sure to add the aromatics, then the wine, then the pasta and some cooking water to maximize and build the flavor of the sauce. Fresh parsley on top provides color and brightness, but you can also use basil. If you have some on hand, grating with a little Parmesan over top before serving also would help bring everything together, but that's totally up to you. Whatever the season, this is one of the best ways to cook with mushrooms, and we think everyone will walk away satisfied with this winner. —The Editors
Ingredients
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300 grams
tagliatelle
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1 tablespoon
organic unsalted butter
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3
shallots, finely chopped
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1
garlic clove, finely chopped
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300 grams
chanterelle mushrooms, rinsed, sliced
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Kosher salt and freshly ground pepper
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150 milliliters
dry white wine
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2 to 3 tablespoons
parsley
Directions
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In a large pot, cook the tagliatelle according to the package directions, then drain and set aside.
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Meanwhile, in a large, deep skillet over medium heat, melt the butter, Cook the shallots and garlic, stirring frequently, for 2 to 3 minutes, until translucent. Stir in the mushrooms; season with salt and pepper.
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Cook the mushrooms, stirring frequently, for 5 to 7 minutes, until golden brown. Add the wine and simmer, stirring occasionally, for about 10 minutes, until slightly reduced. Add the pasta and cook, stirring, for 2 to 3 minutes, until warmed through. Top with the parsley.
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