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Mushrooms Lunch Dinner 30 Minutes or Less Vegetarian
4.4 from 73 votes

Chanterelle Mushrooms with Tagliatelle

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By: Joanna Cismaru 10 Comments

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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
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  • Garlic Butter Mushrooms
  • Chicken Piccata Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of a bowl full of chanterelle mushrooms with tagliatelle
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4.40 from 73 votes

Chanterelle Mushrooms with Tagliatelle

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
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!
4

Ingredients

  • 12 ounce tagliatelle (or other pasta like fettuccine)
  • 8 ounce chanterelle mushrooms
  • 2 tablespoon 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 teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 cup Parmesan cheese
  • olive oil

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

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

Video

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%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a bowl full of chanterelle mushrooms with tagliatelle

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Joanna Cismaru

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.

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10 Comments
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Flori
Flori
Posted: 3 months ago

5 stars
Amazing! I made it a few times by now and every time I make it, my husband and I love it! About to make it again this evening.

0
Reply
Rick Needham
Rick Needham
Posted: 1 year ago

Really loved this. I had some amazing chanterelles and some hen of the woods mushrooms I picked up at the farmers market. Followed it pretty closely and it was a show stopper.

0
Reply
Leanne
Leanne
Posted: 2 years ago

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.

0
Reply
Donna Chesborough
Donna Chesborough
Posted: 2 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna Chesborough
Posted: 2 years ago

So glad to hear you enjoyed it!

0
Reply
P Baxter
P Baxter
Posted: 2 years ago

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!

0
Reply
Sigi Cayel
Sigi Cayel
Posted: 2 years ago

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

0
Reply
Donna L Savage
Donna L Savage
Posted: 2 years ago

5 stars
Made it tonight. Wonderful!

0
Reply
Mitch
Mitch
Posted: 3 years ago

5 stars
Easy and delicious.

0
Reply
Dave D
Dave D
Posted: 3 years ago

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

0
Reply

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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
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Subscribe

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