Chanterelle Mushrooms with Tagliatelle Simples Recipe Ever :-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! If life hands you chanterelles, you will be able to create the most delicious pasta dish ever.
Chanterelle Mushrooms with Tagliatelle Simples Recipe Ever
My hubby surprised me with a large bag of chanterelle mushrooms, and I couldn’t be happier with them. A dish consisting of pasta was an obvious choice when considering what to prepare with them as the ingredients. In recent times, I’ve been really enjoying these straightforward pasta dishes. Despite the fact that I will always have a soft spot in my heart for a hearty sauce, there is something about the simplicity of these ingredients that makes it possible for the Chanterelles’ exquisite flavor to show through.
Ingredients
- 12 ounce tagliatelle (or other pasta like fettuccine)
- 8 ounce chanterelle mushrooms
- 2 tablespoon olive oil
- ½ medium onion (chopped)
- 4 cloves garlic (minced)
- ½ cup white wine (such as Sauvignon Blanc or Pinot Grigio)
- ¼ cup parsley (chopped)
- ½ teaspoon salt (or to taste)
Instructions
Cleaning the mushrooms and slicing them lengthwise are the first steps in preparing the pasta and mushrooms. In accordance with the instructions on the box, bring the pasta to a boil in salted water. Ensure that you set aside one cup of the water that is used to cook the pasta.
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The mushrooms should be sautéed by adding the olive oil to a large skillet and heating it over medium-high heat. About three to four minutes. Cook the onion until it becomes transparent. Cook the garlic for thirty seconds, or until it becomes aromatic, after adding it.
After adding the mushrooms, continue to cook them for around ten minutes, or until they start to shrink and the liquid evaporates. Use pepper and salt to season the food.
Complete the dish by: Pour in the wine, give it a stir, and then let it to simmer for around five minutes. Add the tagliatelle, along with half a cup of the water used for pasta.
To ensure that everything is evenly coated, toss everything together and, if necessary, add additional pasta water.
After adding the parsley and parmesan, toss the ingredients together until they are thoroughly combined.
The dish should be served with grated parmesan cheese and a drizzle of extra virgin olive oil on top.
Nutrition Information
- Serving: 1serving
- Calories: 545kcal (27%)
- Carbohydrates: 69g (23%)
- Protein: 22g (44%)
- Fat: 18g (28%)
- Saturated Fat: 6g (38%)
- Cholesterol: 88mg (29%)
- Sodium: 719mg (31%)
- Potassium: 592mg (17%)
- Fiber: 5g (21%)
- Sugar: 3g (3%)
- Vitamin A: 564IU (11%)
- Vitamin C: 7mg (8%)
- Calcium: 351mg (35%)
- iron: 4mg (22%)
Notes
Remaining food should be kept in the refrigerator in an airtight container. They will last between three and five days. It is possible to reheat food by either using the microwave or by heating it in a skillet over medium heat.
Do not freeze this recipe, as it is not recommended. When the spaghetti is allowed to defrost, it will become extremely mushy and squishy.
