Tagliolini Pasta with Creamy Chanterelle Mushrooms Sauce
One creamy pasta dish enriched by the royally delicious Chanterelle mushrooms. This pasta dish is aromatic, flavourful and filling. The thin tagliolini pasta is smothered in the savoury sauce filled with lots of delicious meaty Chanterelle mushrooms, making it the perfect weeknight meal. It’s the comfort food that will nourish and warm you up during the cold months ahead.
Bring Tagliolini Pasta with Creamy Chanterelle Mushrooms Sauce to the table! Hurry hurry! :)
Creamy mushroom pasta! It’s a meal that delights everyone. Oh, ok, not everyone maybe. There are people out there that literally run away from the edible mushrooms, but I’m not ‘talking’ to them now. I’m ‘talking’ to the mushroom lovers, fans, people that don’t ever get tired of eating mushrooms. I hope that you’re one of those people. I’m one for sure, my friends. :) Actually, I would go that far to call myself a mushroom fanatic. Haha! Yes, the friends around me know what I’m talking about. I love all the mushrooms that God created for edible purposes and medicinal purposes.
Today I’m bringing the queen of mushrooms to you, the Chanterelle mushrooms. This is the most beautiful mushrooms, in my opinion. I even have a nickname for them, the ‘ballerina’ mushrooms. Aren’t they stunning? Just look at them! Perfectly made, the plant-based meat coming straight from nature. Things can’t get better than this! There are other meaty mushrooms out there, like the trumpet mushrooms, for example, that delivers so much flavour to a dish.
When it comes to these lovely mushrooms, there are some aspects that I want to bring to your attention my friends – the cleaning and cooking process. The cleaning of the chanterelle mushrooms is more demanding, I would say. Let’s keep in mind that we don’t want to drown them in water. Mushrooms absorb the water so quickly, and that’s a guaranteed failure of your dish if you don’t clean them accordingly. Since we’re dealing with wild mushrooms here that grow in dirt, removing the debris is worthwhile. My way of cleaning the Chanterelle is taking one at the time, using a mushroom brush (if you have one), and running look warm water from the faucet, on slow flow. I don’t keep the mushroom right under the water flow, but occasionally rinsing once the mushroom brush has done most of the job. I clean the mushroom brush more often, then the mushrooms. And, if you don’t have a mushroom brush, use another kitchen brush that you use to clean veggies with. If you consume mushrooms regularly, I recommend that you purchase a mushroom brush. It’s worth it!
The last step in the cleaning process is to place all the cleaned mushrooms in a colander to drain and then lay them flat on a kitchen towel for up to one hour or more. I usually prepare the Chanterelle mushrooms the day before cooking a meal and store them in a tight container in the fridge until ready to cook. In our case here, we’re prepping the mushrooms for a creamy sauce, so the amount of water that we use during the cleaning process is not imperative. When I saute the mushrooms, I’m super careful with the cleaning process and using as less water as possible.
Why tagliolini and not tagliatelle? I know that most of you are used to the tagliatelle pasta, that’s cut just a bit thicker and is more absorbent. It’s perfect for very creamy sauces. The tagliolini pasta is just a variation of the tagliatelle. I recommend that you use thinner pasta for this dish if you don’t necessarily find the tagliolini. I didn’t want a thick type of pasta to dominate but have the sauce only coat the pasta, and not be absorbed by it. Does it make sense? :)
When you check out the recipe, you’ll see that I added some black truffle powder under optional ingredients. Well, my friends, this powder changes the flavour of the dish completely, and it makes it more aromatic, I would say. Again, being a mushroom fan, I have every type of organic mushroom powders and dried mushrooms in my house. But, if you’re not like me, you can totally opt-out of the black truffle powder. The pasta dish is going to deliver flavour regardless. You can definitely use white truffle oil that is more popular, maybe about a teaspoon, just to add some the extra aroma. I opted out oil by choice since the meal is already rich in carbohydrates.
My friends, what more can I say about this dish? It’s the perfect comfort meal that you need in your life. Knowing that the Chanterelle mushrooms are sold only between September to January months, you can choose to use another type of mushroom such as crimini (my next favourite), or the white button mushrooms that are the most common. Mushrooms are such a good source of selenium and great support for our immune system. Include them in your meals as you desire, but the ultimate goal is to prepare a quick and delicious meal that will leave you satisfied and nourished.
Lastly, do not skip the fresh parsley. Fresh herbs are the best as a garnish. Parsley leaves are sweet and a bit peppery, textured and fresh tasting. The combination of flavours and textures that I’ve included in this dish complement each other so nicely.
Well, my beautiful friends, I hope you give this dish a like, pin it, love it, make it. :)
Always a pleasure to create flavoursome and nourishing recipes that are easy to recreate.
XO,
T
