Fettuccine with chanterelles and tarragon
3 servings
60 minutes
Fettuccine with chanterelles and tarragon is an exquisite dish of Italian cuisine that captivates with its harmonious flavors. Chanterelles add a distinctive aroma to the pasta with their light nutty notes, while tarragon brings a refined spicy freshness. The wine reduced during cooking enriches the taste with a slight acidity, and the butter softens the texture, making the dish tender and silky. Grana Padano adds zest and completes the flavor palette. Historically, mushroom dishes have been highly valued in Italian gastronomy for their naturalness and seasonality. Fettuccine with chanterelles is an ideal choice for an autumn dinner when you want to warm up with something cozy yet sophisticated. It is served hot, topped with melting cheese that creates an irresistibly appetizing final touch.
1
Sauté mushrooms with garlic and onion in olive oil, add wine and reduce it (by about eighty percent).
- Chanterelles: 100 g
- Garlic: 1 clove
- Red onion: 30 g
- Olive oil: 40 ml
- White wine: 60 ml
2
Add chopped tarragon, oil, salt, and pepper.
- Tarragon: 2 stems
- Butter: 30 g
- Salt: to taste
- Ground black pepper: to taste
3
Boil the pasta in salted boiling water for 30 seconds, then add it to the mushroom sauce and mix.
- Fettuccine: 90 g
- Salt: to taste
4
Sprinkle the soaked pasta on the plate with grated cheese.
- Grana Padano cheese: 45 g
