The FETTUCCINE WITH CHANTERELLES OR GIROLLE are a first course from the Italian family tradition, both delicate and flavorful, suitable for many occasions, from family lunches to special events. It’s a simple dish, but truly exquisite, especially appreciated by those who love mushrooms.
These fettuccine are dressed with a mushroom sauce made from fungi that, on paper, are less prized than porcini (at least in our country), but in reality are excellent and absolutely perfect for sautéing and using as a sauce or side. The chanterelle (also called girolle, galletto, gallinaccio and many other regional names) is Cantharellus cibarius, a prized mushroom enjoyed since antiquity and rich in vitamins, phosphorus and potassium. In short, it deserves great respect.
The main reason to cook them, however, is their truly refined taste: firm texture and a sweet, slightly fruity flavor. In short, another proof that excellent dishes can be prepared with simple ingredients.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 18 oz chanterelle mushrooms (girolle)
- 13 oz egg fettuccine
- 1 clove garlic
- to taste extra virgin olive oil
- 2 oz Parmesan (about 1/2 cup grated)
- 1 bunch parsley
- to taste salt
- to taste black pepper
TOOLS YOU’LL NEED FOR THE FETTUCCINE WITH CHANTERELLES
- 1 Skillet
- 1 Pot
- Paper towels
- 1 Knife
PREPARATION: FETTUCCINE WITH CHANTERELLES
The preparation of the FETTUCCINE WITH CHANTERELLES is really easy and quick.
Clean the chanterelles by removing dirt from the base of the stem, then quickly rinse them under running water to remove any impurities and pat them dry thoroughly with a cloth or kitchen paper.
Cut them into fairly large pieces and set aside.
In a large skillet add a generous splash of oil and gently sauté the garlic.
Add the mushrooms, season with salt and pepper and let cook over medium heat for 10 minutes. Remove the garlic and set aside.
Meanwhile bring plenty of water to a boil, salt it and cook the pasta.
Drain the pasta still al dente into the skillet with the sauce, add two or three ladles of the starchy cooking water, the chopped parsley, the Parmesan, a drizzle of raw oil and toss the fettuccine until you obtain a delicious creamy sauce that will coat the egg pasta.
Plate and serve your fettuccine with chanterelles hot.
