Pasta with chanterelles
4 servings
15 minutes
Pasta with chanterelles is a gastronomic delight that combines the traditions of Italian cuisine and the taste of forest mushrooms. Chanterelles, with their delicate nutty aroma and tender texture, pair excellently with tomato sauce that adds richness to the flavor, while white wine gives a refined acidity. At the end of cooking, butter makes the dish velvety and parmesan adds a savory touch. This pasta can be served for a romantic dinner or a cozy family lunch, filling the atmosphere with Mediterranean warmth. The combination of forest mushrooms, aromatic garlic, and Italian pasta creates a balanced taste that will please even the most discerning gourmets.
1
Heat olive oil in a thick-bottomed pan, add a couple of whole garlic cloves, and then add the chanterelles (previously washed and well-dried).
- Olive oil: 20 ml
- Garlic: 2 cloves
- Chanterelles: 200 g
2
Fry the chanterelles for 5-7 minutes until golden, add white wine, and evaporate.
- Chanterelles: 200 g
- Dry white wine: 30 ml
3
Then pour in the tomato sauce and simmer for about 5 minutes. At the end, add butter, salt, and pepper.
- Tomato sauce: 200 g
- Butter: 10 g
- Salt: to taste
- Ground black pepper: to taste
4
Add al dente cooked pasta to the sauce and mix. Serve garnished with slices of parmesan and parsley.
- Tagliatelle: 200 g
- Parmesan (Parmigiano Reggiano): 50 g