The tagliatelle with mushrooms chanterelles are a recipe for a quick and easy pasta sauce. The color of the Chanterelle is beautiful and its flavor is unique. The Chanterelles (small edible vases) are gathered in the undergrowth, they are prized and meaty mushrooms.
For a detailed guide on their collection in the woods read “here”.
Chanterelles are also called: addenazzi, cantarelli, Cantharellus cibarius, cresta di gallo, gaddiniedde, galineta, galletta, galletti, gallinacci, gallinella, gallitulla, gallucci, garitula, gialletti, giallino, margherita, orecchina, in German Pfifferling.
SEASONALITY of #mushrooms #chanterelles from early summer to late autumn
(the best months are July, August, and September)
RECIPES with mushrooms
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: Summer, Autumn
- Energy 479.54 (Kcal)
- Carbohydrates 71.28 (g) of which sugars 3.35 (g)
- Proteins 13.43 (g)
- Fat 17.86 (g) of which saturated 7.44 (g)of which unsaturated 3.68 (g)
- Fibers 7.59 (g)
- Sodium 511.97 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tagliatelle with Chanterelle Mushrooms
- 18 oz chanterelle mushrooms
- as needed extra virgin olive oil
- 1 clove garlic
- as needed fine salt
- 2 oz butter (soy or rice cream)
- as needed chopped parsley
- 12 oz egg tagliatelle (fresh or dry)
- as needed coarse salt
Tools
- Cutting board
- Knife with smooth blade
- Pan wide and shallow
- Wooden spoon
- Pot (to cook the pasta)
Tagliatelle with Chanterelle Mushrooms
Procedure
With the knife blade, very gently remove the soil and leaves from the mushrooms. Quickly rinse them under running water and remove the last impurities with your fingers (wet the mushrooms as little as possible to avoid washing away the flavor).
Slice the mushrooms into not too thin slices, you can use a knife or your hands to fillet the mushrooms starting from their cap.
Before placing them in the pan, squeeze a few chanterelles at a time in the palm of your hands to remove excess water (the liquid released can be added to the pasta cooking water).
Cook them in a large pan with a drizzle of oil and a clove of garlic.
Cook the mushrooms for at least 15 minutes or until the water they release has evaporated. Salt and turn off the heat.
Cook the tagliatelle in plenty of hot salted water.
Meanwhile, wash and chop the fresh parsley.
Drain the pasta al dente and add it to the mushrooms along with the butter (or vegan cream), mix everything well over the fire. Sprinkle with parsley.
Serve the tagliatelle with chanterelle mushrooms hot.
TIPS for tagliatelle with chanterelle mushrooms
This sauce can be prepared in advance (maximum two days before) and reheated by adding butter or vegetable cream at the last moment.
LIGHT version use extra virgin olive oil instead of butter.
