Tagliatelle with Fresh Chanterelle in White Wine Cream Sauce

I go to supermarket every Friday morning for groceries shopping, and last week many customers (including me) were amazed by these very fresh, large size, cheap chanterelle mushrooms! It's cost only 0.99€/100 gr, I didn't plan to cook some mushroom for the next days, but I thought why didn't I buy some, it was a rare opportunity to have good chanterelles, I usually just see the frozen one and it's not cheap. So I did take a piece of plastic bag and picked some. And a man beside me smiled and started talking to me.

"These should be stored in a piece of paper to keep fresh. Are there also this Chanterelles in your country? It's good with pasta and cream, meat could also be added. When the mushroom begin to produce liquid,  it means they're cooked."

What he said has become an inspiration to cook these fresh mushrooms. I've decided to cook these with pasta and cream like he said. Check out the recipe! 😉

Fresh Chanterelle (Photo credit : Veronica)
Fresh Chanterelle (Photo credit : Veronica)
Tagliatelle with Fresh Chanterelle in White Wine Cream Sauce (Photo credit : Veronica)
Tagliatelle with Fresh Chanterelle in White Wine Cream Sauce (Photo credit : Veronica)

Tagliatelle with Fresh Chanterelle in White Wine Cream Sauce

Serve : 2

Ingredients :
160 gr dried tagliatelle
150 gr fresh chanterelle mushrooms, wash and cut into pieces
3 tbsp olive oil
2 cloves garlic, peel and chop
150 ml cream
75 ml white wine
1 tbsp butter
100 ml pasta cooking water
2 tbsp grated Parmesan cheese
chopped parsley leaves to garnish
salt and pepper to taste

Steps :
Boil tagliatelle in salted water, follow the package about its boiling time. Drain them and leave about 100 ml cooking water. Set aside.

Into a pan over medium high heat, add in olive oil and garlic, fry garlic until fragrance. Then add in chanterelle, stir for a while then pour in white wine and cream.

Add in cooked tagliatelle, Parmesan, butter, salt and pepper, stir well. Pour in cooking water if it's too dry then stir them again. Turn off the heat, transfer into serving plates and garnish with chopped parsley leaves.

Recipe by Veronica

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