Mushroom tagliatelle recipe; this is quick, one pot lunch or dinner option which will make your friends and family ask for more.
Recently I have been spending some time at my parents and my mum and I cooked this delicious lunch for the family. I love cooking with wild mushrooms; one of my favourite ones are chanterelle. Those golden mushrooms are only available in the summer and early fall so make sure you get some if you see them in the grocery shop or your local market.
The earthiness and sweetness of chanterelle mushroom combined with infusion of white wine make tagliatelle pasta simple but deliciously elegant dish.
Prep time: 20min | Cooking time: 30min | Serves: 4
300g tagliatelle pasta
300g chanterelles mushrooms
150ml dry white wine
1tbsp organic unsalted butter
1 garlic clove
2-3 tbsp fresh parsley
salt and black pepper
In the large saucepan boil water and cook tagliatelle as per cooking instructions from the package, then drain and leave it aside.
To prepare the mushroom use large and deep frying pan.
Melt the butter over a medium heat, add chopped shallots and garlic then sauté for approximately 2-3 minutes before adding the chanterelles. Season with salt and black pepper.
Cook the mushrooms until golden brown then add white wine and simmer for about 10 minutes.
Add tagliatelle to mushroom and cook the dish for another 2-3 minutes.
Serve mushroom tagliatelle with chopped fresh parsley.
Nutritional Estimates Per Serving
Total fat: 4g
Total carbs: 63g