Hey everyone, hope you are having an amazing day. Today, we’re going to make a distinctive dish, chanterelle tagliatelle🧡. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chanterelle tagliatelle🧡 is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Chanterelle tagliatelle🧡 is something that I have loved my entire life.
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. Dinner has never been easier than this Chanterelle Mushrooms with Tagliatelle.
To begin with this recipe, we have to prepare a few ingredients. You can cook chanterelle tagliatelle🧡 using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chanterelle tagliatelle🧡:
- 300 g tagliatelle
- 300 g chanterelle mushrooms
- 100 g smoked bacon
- 1 onion
- 1 garlic
- 10 g parsley
- 100 ml white wine
- 20 g butter
- 2 tbsp mascarpone cheese
- 1 lemon
- Salt/pepper
- Oil for frying
Mushroom tagliatelle made with wild chanterelle mushroom and white wine. Cerca questo Pin e molto altro su The Red Basil di Food Tagliatelle with porcini & chanterelles — The Red Basil. A simple mushroom dish with the taste of. You can adapt this recipe to other mushrooms, such as button or, if you're feeling extravagant, fresh ceps.
Steps to make Chanterelle tagliatelle🧡:
- Bring salted water to a boil and cook tagliatelle. Reserve 100 ml of pasta water for the sauce.
- Peel and dice onion and garlic. Finely chop the leaves of parsley. Dice the bacon.
- Heat some oil in a big pan and fry chanterelle for 5 min. Add garlic, onion and bacon. Fry for 3-4 min.
- Deglaze with white wine and let simmer for 5 min. Add reserved pasta water, butter and mascarpone cheese and stir to combine.
- Add cooked pasta, parsley and freshly grated lemon zest. Season with salt and paper. Enjoy!
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