• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
  • overhead shot of a pot full of chicken and mushrooms in white wine dill sauce
    Chicken and Mushrooms in Creamy Dill Sauce
  • side view shot of creamy garlic mushrooms in a skillet
    Creamy Garlic Parmesan Mushrooms
  • side view shot of tongs holding up some creamy carbonara
    Creamy Carbonara
  • a bowl of green beans and chanterelle mushrooms
    Green Beans and Chanterelle Mushrooms
  • a bowl of green beans and chanterelle mushrooms
    Green Beans and Chanterelle Mushrooms
Home / Recipes
30 minutes
4.39 from 60 votes
8 Comments

Chanterelle Mushrooms with Tagliatelle

Jump to RecipePrint RecipeJump to Video
  • 156
  • 61
by: Joanna Cismaru
09.29.19
Updated: 10.03.20

This post may contain affiliate links. Please read my disclosure policy.

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!

a bowl loaded with 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.

overhead shot of all the ingredients needed to make Chanterelle Mushrooms with Tagliatelle

Ingredient Notes

  • 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.
process shots showing how to make Chanterelle Mushrooms with Tagliatelle

How to Make Chanterelle Mushrooms With Tagliatelle

  1. 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.
  2. 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.
  3. 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.

Chanterelle Mushrooms with Tagliatelle in a skillet

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!

Chanterelle Mushrooms with Tagliatelle in a pasta bowl topped with parmesan cheese and parsley

How to Store Leftovers

If you have leftover Chanterelle mushrooms with tagliatelle. store it 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.

Chanterelle Mushrooms with Tagliatelle in a white bowl

Did You Love This Recipe? Try These!

  • Green Beans and Chanterelle Mushrooms
  • Manhattan Drink
  • Chicken With Creamy White Wine Mushroom Sauce
  • Pizza Stuffed Mushrooms
  • Garlic Butter Mushrooms
  • Chicken Piccata Pasta

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

overhead shot of a bowl full of chanterelle mushrooms with tagliatelle

Chanterelle Mushrooms with Tagliatelle

4.39 from 60 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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!

Equipment

  • 12-inch Cast Iron Skillet
  • Mushroom Brush
  • Pasta Cooker Set

Ingredients

  • 12 oz tagliatelle or other pasta like fettuccine
  • 8 oz chanterelle mushrooms
  • 2 tbsp olive oil
  • ½ medium onion chopped
  • 4 cloves garlic minced
  • ½ cup white wine such as Sauvignon Blanc or Pinot Grigio
  • ¼ cup parsley chopped
  • ½ tsp salt or to taste
  • ½ tsp pepper or to taste
  • 1 cup Parmesan cheese
  • olive oil
US Customary – Metric

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

  1. 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.
  2. 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%)
Course:Dinner, Lunch
Cuisine:American, Italian
Keyword:chanterelle mushrooms, tagliatelle
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

overhead shot of a plate full of couscous pilaf with sauteed mushrooms
Previous Post
Couscous Pilaf with Sauteed Mushrooms
overhead shot of a bowl of tomato tortellini soup topped with parmesan cheese and a slice of toasted bread in it
Next Post
Tomato Tortellini Soup

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Leanne says

    October 10, 2020 at 8:33 pm

    5 stars
    Very yummy and simple. Don’t bother sauteing in oil just dry saute the shrooms then add the shallots unless your shrooms are super dry which mine never are.

    Reply
  2. Donna Chesborough says

    August 26, 2020 at 2:53 pm

    This was delicious! I used chanterelles that I harvested from my yard, substituted shallots for the onions and added large shrimp at the same time as the white wine. Will make for company next time!

    Reply
    • jo says

      August 26, 2020 at 3:14 pm

      So glad to hear you enjoyed it!

      Reply
  3. P Baxter says

    August 20, 2020 at 5:57 pm

    5 stars
    Such wonderful flavours with everything! I subbed shallots for the white onion just because I love them. the chanterelles flavour with the parsley and white wine is amazing!

    Reply
  4. Sigi Cayel says

    August 5, 2020 at 6:41 am

    Just made this recipe for lunch with a few minor changes and it was an absolute winner. Thank you so much for all of the tips as it made the recipe easy to follow and flawless. No leftovers!

    200g homemade tagliatelle
    half kilo chanterelle mushrooms
    2 cloves of minced garlic
    1 whole white onion
    1/2 cup veggie stock
    3/4 cup fresh chopped parsley
    3/4 cup parmesan
    1/2 cup pecorino

    Reply
  5. Donna L Savage says

    July 2, 2020 at 4:35 pm

    5 stars
    Made it tonight. Wonderful!

    Reply
  6. Mitch says

    November 8, 2019 at 8:55 pm

    5 stars
    Easy and delicious.

    Reply
  7. Dave D says

    November 1, 2019 at 9:05 pm

    Absolutely delicious and simple to prepare. I’ll be making it again!

    Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
moo shu pork in a white bowl with a pair of tongs.

Asian

closeup of a freshly made italian sub on a cutting board.

Italian

homemade refried beans in a plate garnished with cilantro and lime wedges.

Mexican

sweet cheese buns stacked on top of each other with the top one broken in half.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

747shares
  • 156
  • 61