Tagliatelle With Wild Chanterelle Mushroom
- 300 grams tagliatelle pasta
- 300 grams chanterelles mushrooms
- 150 milliliters dry white wine
- 1 tablespoon organic unsolted butter
- 3 shallotts
- 1 garlic clove
- 2-3 tablespoons fresh parsley
- salt & pepper
- In the large saucepan boil water and cook tagliatelle as per cooking instructions from the package, then drain and leave it aside.
- To prepare the mushroom use large and deep frying pan.rnMelt the butter over a medium heat, add chopped shallots and garlic then saute for approximately 2-3 minutes before adding the chanterelles. Season with salt and black pepper.
- Cook the mushrooms until golden brown then add white wine and simmer for about 10 minutes.rnAdd tagliatelle to mushroom and cook the dish for another 2-3 minutes.rnServe mushroom tagliatelle with chopped fresh parsley.
tagliatelle pasta, chanterelles mushrooms, milliliters, butter, shallotts, garlic, fresh parsley, salt
Taken from food52.com/recipes/59931-tagliatelle-with-wild-chanterelle-mushroom (may not work)