Italian Mountain – Style Fresh Tagliatelle with Chanterelle Mushrooms

Directions

1. Start the recipe dry – cleaning the mushrooms: gently remove the soil above and below the chapel using a small knife, a brush or some kitchen paper. Once cleaned, cut only the larger ones into two pieces on the long side. The small ones don’t need to be chopped. In a pan, large enough to contain the pasta, pour the oil, half of the butter and the garlic. Let sauté for a few minutes until the butter is melted. Then remove the garlic and add the mushrooms. Cook at medium heat until the mushrooms start to release their water. Add the salt and turn to low heat. Stir with a wooden spatula and cover the pan with a lid. Let sauté for around 30 min. During cooking, check the mushrooms and add a little water if they are too dry. Stir regularly. The mushrooms will be ready when the liquid has almost dried and they are soft enough, without having lost their consistency. Then check the salt, add the parsley and butter. Stir gently and turn off the heat.
2. Fill a big pot with water and bring it to a boil. When it is boiling, add salt and drop in the Taglatelle. Stir the pasta and cook it for a few minutes, until the pasta is “al dente”. While the pasta is cooking, take two ladles of cooking – water and keep aside. Drain the Tagliatelle and place them into the pan with the sauce. Stir immediately avoiding that the Tagliatelle stick to each other. If needed, add some cooking – water to keep the pasta moist and creamy. Finish the dish with a little more chopped parsley, fresh grated pepper and parmesan cheese. Serve immediately