Summer

Tagliatelle with wild chanterelle mushroom

July 20, 2016
4 Ratings
Photo by spicyblackbean
Author Notes

Mushroom tagliatelle made with wild chanterelle mushroom and white wine. Simple but deliciously elegant dish. —spicyblackbean

  • Serves 4
Ingredients
  • 300 grams tagliatelle pasta
  • 300 grams chanterelles mushrooms
  • 150 milliliters dry white wine
  • 1 tablespoon organic unsolted butter
  • 3 shallotts
  • 1 garlic clove
  • 2-3 tablespoons fresh parsley
  • salt & pepper
In This Recipe
Directions
  1. In the large saucepan boil water and cook tagliatelle as per cooking instructions from the package, then drain and leave it aside.
  2. To prepare the mushroom use large and deep frying pan. Melt the butter over a medium heat, add chopped shallots and garlic then sauté for approximately 2-3 minutes before adding the chanterelles. Season with salt and black pepper.
  3. Cook the mushrooms until golden brown then add white wine and simmer for about 10 minutes. Add tagliatelle to mushroom and cook the dish for another 2-3 minutes. Serve mushroom tagliatelle with chopped fresh parsley.

See what other Food52ers are saying.

1 Review

Adrienne L. October 13, 2019
I tried this recipe tonight with some chanterelles foraged just yesterday. This recipe is a fine treatment of these mild mushrooms, which didn't have a ton of flavor on their own. Three shallots sounded like it was going to be a lot, but it really wasn't!