Chanterelle Mushrooms with Tagliatelle
Dinner has never been easier than this Chanterelle Mushrooms with Tagliatelle. With just a few basic ingredients, you’ll have a restaurant-worthy dish ready to go on the dinner table in just 30 minutes!
Chanterelle Mushrooms With Tagliatelle
When life gives you chanterelles you make the best pasta dish ever! Hubs bought me a big bag of chanterelle mushrooms and I just love them. When thinking about what to cook with them, a pasta dish really was a no brainer.
I’ve really been into these simple pasta dishes lately. While I’ll always love a nice hearty sauce, something about the simplicity of these ingredients that allows the beautiful flavor of Chanterelles to shine just can’t be beat. You won’t believe how incredible this basic list of ingredients will taste once they’re all together!
What Is Tagliatelle?
This is a traditional type of flat, long, and wide pasta. It’s similar to fettuccine; just a bit wider. It can be used with thick ragu-style sauces or something lighter like this recipe here. If you can’t hunt down any tagliatelle, try out fettuccine, linguini, or even spaghetti.
Ingredients in Chanterelle Mushrooms With Tagliatelle
- Tagliatelle – Other pastas such as fettuccine or linguini will work as well.
- Chanterelle mushrooms – I found these mushrooms at my local Italian centre. You can also use other mushrooms such as porcinis, royal trumpets, morels or oyster mushrooms.
- Olive oil – Canola, safflower, and peanut oils are also great options.
- Onion – I used a white onion for its more mild flavor.
- Garlic – Use as much or as little as you like.
- White wine – Make sure to use a dry variety such as a Sauvignon Blanc or Pinot Grigio.
- Parsley – I really suggest getting some nice fresh parsley over using dried. It makes a big difference in flavor!
- Salt & pepper – Season to taste.
- Parmesan cheese – Romano, Grana Padano, or asiago are great substitutes.
How to Make Chanterelle Mushrooms With Tagliatelle
- 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 1/2 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 topped with grated parmesan cheese and a drizzle of extra virgin olive oil.
What Type of White Wine Works Best?
When cooking savory recipes with wine, it’s always best to use dry varieties. You can use Sauvignon Blanc, Pinot Grigio, Chardonnay, or Pinot Blanc. The particular tasting notes of the wine don’t matter so much since we will be cooking it down with all these lovely flavors. Grab a bottle that you’d want to drink, and enjoy what you don’t use in the recipe alongside dinner.
If you want to make this recipe alcohol-free use 1/2 cup either chicken or vegetable stock plus 2 tsp regular white vinegar or white wine vinegar.
Will This Work With Other Types of Mushrooms?
Chanterelles have a wonderful floral and peppery flavor which is perfect for this simple recipe. While it’s hard to replicate the flavor, any other varieties of firm wild mushrooms will work. Porcinis, royal trumpets, morels, oyster mushrooms or even shiitake will be great in this recipe.
To clean the mushrooms, don’t use any water. They will soak it all up and could end up with a mushy consistency after cooking. Simply brush or gently wipe any dirt off. This mushroom brush has been a life-saver for me!
How to Store Leftovers
Store leftovers in an airtight container in the fridge. They’ll last 3-5 days. To reheat, use either the microwave or reheat in a skillet over medium heat.
I don’t recommend freezing this recipe. As it thaws, the pasta will become very soft and mushy. I wouldn’t worry about too many leftovers, though! Everyone will be going back for seconds.
Did You Love This Recipe? Try These!
- Aglio e Olio
- Creamy Carbonara
- Roasted Cauliflower and Mushrooms Carbonara Pasta
- Chicken Piccata Pasta
- Italian Shrimp Bake
- One Pot Creamy Parmesan Pasta
- Cacio e Pepe
- Creamy Sausage Mushroom Pasta
- Beef Stroganoff
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Chanterelle Mushrooms with Tagliatelle
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Serves: 4
Dinner has never been easier than this Chanterelle Mushrooms with Tagliatelle. With just a few basic ingredients, you'll have a restaurant-worthy dish ready to go on the dinner table in just 30 minutes!
Ingredients
- 12 oz tagliatelle or other pasta like fettuccine
- 8 oz chanterelle mushrooms
- 2 tbsp olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 cup white wine such as Sauvignon Blanc or Pinot Grigio
- 1/4 cup parsley chopped
- 1/2 tsp salt or to taste
- 1/2 tsp 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 1/2 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.
Video
Recipe Notes
- Store leftovers in an airtight container in the fridge. They'll last 3-5 days. To reheat, use either the microwave or reheat in a skillet over medium heat.
- I don't recommend freezing this recipe. As it thaws, the pasta will become very soft and mushy.
Nutrition Information:
Calories: 545kcal (27%)Carbohydrates: 69g (23%)Protein: 22g (44%)Fat: 18g (28%)Saturated Fat: 6g (38%)Cholesterol: 88mg (29%)Sodium: 719mg (31%)Potassium: 592mg (17%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 564IU (11%)Vitamin C: 7mg (8%)Calcium: 351mg (35%)Iron: 4mg (22%)
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