Add to Collection
Go to Collections
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!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- 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
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.
- 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.
Calories: 545kcal | Carbohydrates: 69g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 719mg | Potassium: 592mg | Fiber: 5g | Sugar: 3g | Vitamin A: 564IU | Vitamin C: 7mg | Calcium: 351mg | Iron: 4mg