Do you like chanterelles? I adore them! Tagliatelle with chanterelles is one of my favorite dishes, too bad fresh ones are available for only a short time. On the bright side, when they’re in season, I make the most of it! Preparing this tagliatelle is really easy, the ingredients are few and the most laborious task is cleaning the chanterelles, but with a bit of patience, it won’t be a problem. If you prefer, you can use durum wheat pasta instead of egg tagliatelle, although, in my opinion, egg pasta goes excellently with chanterelles.
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 21 oz chanterelle mushrooms
- 1/2 onion
- 1 clove garlic
- 1/2 cup white wine
- to taste salt
- to taste pepper
- 1/2 stock cube
- 1/2 cup fresh cream
- to taste chopped parsley
- 9 oz egg tagliatelle
Steps
To prepare the tagliatelle with chanterelles, clean the chanterelles with a small knife and a kitchen brush to remove all soil and any leaves. If you can’t clean them well, you can rinse them briefly under a little running water. In this case, sprinkle them first with a bit of flour, as chanterelles absorb water, releasing it during cooking. If you sprinkle them with flour first, they will absorb much less water. In any case, I recommend rinsing them under water only if absolutely necessary; usually, cleaning them well with a brush and knife is sufficient.
Then finely chop about a third of the chanterelles and leave the rest whole, or if you prefer, cut the larger ones in half.
Bring plenty of water to a boil in a large pot, add salt, and toss in the tagliatelle.
Meanwhile, peel and chop the onion and garlic. Heat a large pan with a few tablespoons of oil and sauté the onion for a few minutes. Add the garlic and sauté for another minute. Then add the chopped chanterelles and let them brown for a few minutes until all the water they released has evaporated. Deglaze with the white wine and let it evaporate.
Season with salt and pepper, add the crumbled stock cube, and the cream. Stir and let cook over low heat, stirring occasionally, for a few minutes until the tagliatelle is ready.
Drain the tagliatelle al dente, reserving some of the cooking water. Add them directly to the pan with the chanterelle sauce and stir. Add the chopped parsley and a bit of cooking water and stir again to combine everything.
Serve your tagliatelle with chanterelles immediately. If you wish, you can add freshly ground pepper before serving.
