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Creamy Chanterelle Tagliatelle | Fresh Summer Delight
(0)
20 min
Quick
Knuspr-Küche
Ein herrlich cremiger Sommerklassiker in unter 20 Minuten: Feine Tagliatelle treffen auf aromatische Pfifferlinge, verfeinert mit samtiger Sahne, frischer Petersilie und Parmesan.
Ingredients
Preparation method
Preparation
Place the dried chanterelles in a bowl, pour about 250 ml of hot water over them, and leave to soak for about 15 minutes. Drain, reserving the flavorful mushroom soaking liquid for the sauce. Finely dice the onion and garlic cloves. Wash the fresh parsley, shake dry, and finely chop.
Cooking the pasta & sauce
Bring a large pot of generous salted water to a boil and cook the tagliatelle until al dente according to the package instructions. Reserve about half a cup of pasta water before draining.
Melt the butter in a large skillet over medium heat. Sauté the diced onion and garlic for about 2 to 3 minutes until translucent. Add the soaked chanterelles and fry vigorously for 3 to 4 minutes.
Chef's tip
Mushroom water flavor booster: The soaking liquid from the dried chanterelles is packed with intense mushroom flavor. Pour through a fine sieve and add 3–4 tbsp to the sauce to give it a wonderful depth of flavor.
Variation tip: For a fresh, fruity summer touch, add a few squeezes of fresh lemon juice or a bit of fine lemon zest over the pasta before serving.
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