Chanterelle Mushrooms with Tagliatelle
User Reviews
4.4
Chanterelle Mushrooms with Tagliatelle
Description
This recipe features chanterelle mushrooms sliced and sautéed with chopped onion and garlic in olive oil until the mushrooms shrink and their moisture cooks off, creating a flavorful base. White wine adds acidity and depth as it reduces. Tagliatelle or fettuccine is boiled in salted water, with some pasta water reserved to help blend the sauce and pasta.
The cooked pasta is tossed with the mushroom mixture, some of the pasta water, chopped parsley, and Parmesan cheese. The resulting dish has a pleasing combination of tender pasta coated in a slightly glossy, herbed sauce with the earthy, fruity notes from the chanterelles. A drizzle of extra virgin olive oil before serving adds richness.
Leftovers keep well refrigerated for several days and can be gently reheated. Freezing is not recommended as it affects pasta texture. This dish works well as a main course or an elegant side, particularly when chanterelle mushrooms are in season.
Ingredients
- 12 ounce tagliatelle or other pasta like fettuccine
- 8 ounce chanterelle mushroom
- 2 tablespoon olive oil
- ½ medium onion chopped
- 4 cloves garlic minced
- ½ cup white wine such as Sauvignon Blanc or Pinot Grigio
- ¼ cup parsley chopped
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cup Parmesan Cheese
- olive oil
Instructions
- Prep the mushrooms and pasta: Clean the mushrooms and slice them lengthwise. Boil the pasta in salted water according to package instructions and make sure you reserve 1 cup of the pasta cooking water.
- Sauté the mushrooms: Add the olive oil to a large skillet over medium-high heat. Cook the onion until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add the mushrooms and cook until they begin to shrink and the moisture evaporates, about 10 minutes. Season with salt and pepper.
- Finish the dish: Pour in the wine, stir, and let it cook down for about 5 minutes. Add the tagliatelle, and ½ cup of the pasta water. Toss everything to coat and add more pasta water if needed. Add the parsley and parmesan, then toss until everything is mixed well..
- Serve: Serve topped with grated parmesan cheese and a drizzle of extra virgin olive oil.
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Reheat gently in a skillet or microwave to maintain texture.
- Freezing is not advised as the pasta may become mushy upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 545kcal | 27% |
| Carbohydrates | 69g | 23% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 88mg | 29% |
| Sodium | 719mg | 30% |
| Potassium | 592mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 351mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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