Tagliatelle with Chanterelles in Rosemary Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chanterelles
- 1 tablespoon oil
For the sauce: (rosemary cream)
- 1 medium onion (s), finely diced
- 1 tablespoon butter
- 100 ml white wine or water with 2 tablespoons balsamico bianco
- 250 ml cream
- 2 tablespoon rosemary, fresher, finely chopped
Also:
- 500 g ribbon pasta, reen or white
- salt and pepper
- Salt water
Print Recipe
Pin Recipe Instructions
- Clean the chanterelles and cut larger mushrooms into pieces.
- Chop fresh rosemary needles.
- For the rosemary cream, sauté the onion in the butter, do not brown. Deglaze with the wine or water / vinegar mixture, add rosemary to taste and reduce very well. First, carefully dose the rosemary, let it boil briefly, season to taste and, if necessary, add more rosemary. Stir in the cream and heat, season with salt and pepper.
- Cook the tagliatelle in salted water until al dente.
- Heat the oil, add a little butter to taste, fry the chanterelles in it for about 5 minutes.
- Arrange the pasta on plates, pour the rosemary cream over it and spread the chanterelles on top.
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