Chanterelle Tagliatelle
This chaterelle tagliatelle has just a handful of ingredients, and is one of my favourite ways to cook them. Rustic yet elegant, suitable for vegans, and ready in under 30 minutes. One of the most beloved wild mushrooms, chanterelles are as seasonal treat that every temperate climate forager looks forward to every year. A delicate…
This chaterelle tagliatelle has just a handful of ingredients, and is one of my favourite ways to cook them. Rustic yet elegant, suitable for vegans, and ready in under 30 minutes.
One of the most beloved wild mushrooms, chanterelles are as seasonal treat that every temperate climate forager looks forward to every year. A delicate flavour, chanterelles shouldn’t be combined with many overpowering flavours.
A great starter mushroom, chanterelles are quite common when in season, easy to identify, and have very few poisonous lookalikes.
Equipment & Ingredients You’ll Need
Before you start cooking your chanterelle tagliatelle, make sure you’ve got the right tools and ingredients on ready.
Equipment
- Large pot for boiling pasta
- Large frying pan
- Wooden spoon or spatula
- Colander
- Sharp knife and chopping board
Ingredients
- Tagliatelle pasta – fresh or dried, wide ribbons that soak up the sauce beautifully
- Chanterelle mushrooms – cleaned and trimmed,
- Olive oil – for sautéing and adding richness
- Onion – finely chopped. White onions or shallots work well here
- Fresh thyme – adds earthy, aromatic flavour
- Dry white wine – to deglaze the pan and create a light sauce
- Salt & black pepper – for simple seasoning
- (Optional) Freshly Shaved Parmesan – for serving
How Big Should I Cut the Chanterelles?
For chanterelle tagliatelle, it’s best to keep the mushrooms in larger, bite-sized pieces so their texture and shape shine through.
- Small chanterelles: leave them whole.
- Medium chanterelles: slice in half lengthwise.
- Large chanterelles: cut into thick slices or quarters.
Don’t chop them too finely, as they will get considerably smaller when cutting. When cooked properly, chanterelles have a firm texture that is very pleasant to bite. You don’t want to lose this by hacking them too small.
How to Cook Chanterelle Tagliatelle
Cook the pasta
Bring a large pot of salted water to the boil. Add the tagliatelle and cook until al dente.
Sauté the onion
Meanwhile, heat a generous glug of olive oil in a large frying pan over medium heat. Add the chopped onion and cook gently until soft and translucent.
Cook the chanterelles
Increase the heat to high, add the chanterelles, and sauté for another minute and turn lightly golden.
Add the thyme
Stir in the fresh thyme and sauté for a minute to release its aroma.
Deglaze with wine
Pour in the white wine and let it simmer until reduced by about half. This will concentrate the flavour and create a light sauce.
Combine & serve
Add the drained tagliatelle to the pan and toss with the mushroom mixture. Season generously with salt and freshly ground black pepper, then serve immediately — with Parmesan shavings if you like.
Chanterelle Tagliatelle
Ingredients
- 250 g chanterelles trimmed and washed
- 250 g tagliatelle
- 3 tbsp olive oil
- 1/2 whole white onion finely chopped
- thyme a few sprigs, leaves removed and roughly chopped
- 70 ml dry white wine
- salt to taste
- black pepper to taste
- Parmasan optional
Instructions
- Bring a large pot of salted water to the boil. Add the tagliatelle and cook until al dente.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until soft and translucent.
- Increase the heat, add the chanterelles, and sauté for 1–2 minutes until lightly golden.
- Stir in the fresh thyme and sauté for 1 minute.
- Pour in the white wine and simmer until reduced by half.
- Add the pasta to the pan and toss with the mushrooms. Season with salt and pepper, then serve immediately with Parmesan shavings.
