Chanterelle Tagliatelle
This Chanterelle Tagliatelle is a quick yet sophisticated dish that highlights the delicate, nutty flavour of golden chanterelle mushrooms. Whether you’ve foraged them fresh from the forest or picked them up at the market, their golden colour and earthy aroma shine in this recipe. Tossed with onions, fresh thyme, and a splash of dry white wine, the silky tagliatelle is coated in a fragrant sauce that’s perfect for an effortless weeknight dinner or a special occasion meal.
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.