Shallot and chanterelle mushrooms combine in a lovely medley for this delicious pasta that is great for many occasions. Most Italian pasta sauces are prepared with white onion. Still, we chose shallot for this recipe, as it is a perfect match with parsley and mushrooms for its delicate and milder flavor. Tagliatelle is the ideal type of pasta for this sauce, as it has the right porosity to absorb all the flavors.
Shallot Pasta with Chanterelle Mushrooms
- 1 tablespoon extra virgin olive oil
- 1 garlic clove crushed
- 2 tablespoons butter
- 14 oz. chanterelle mushrooms cleaned
- 1 shallot finely chopped
- 1 tablespoon parsley chopped
- ½ lemon juiced
- 1/3 cup vegetable broth
- 10 oz. tagliatelle
- 1 cup white sauce
- Salt to taste
- Black pepper to taste
- Heat 1 tablespoon of extra virgin olive oil and crushed garlic clove in a skillet over medium heat.
- After approx. one minute, remove garlic clove from the skillet and add butter.
- Once melted, add chopped shallot and cook until golden brown.
- Add mushrooms and chopped parsley. Pour in vegetable broth, lemon juice, and season with salt and pepper. Stir and cook over until all the liquid has evaporated.
- Cook tagliatelle in salted water as indicated on the package instructions.
- Add the white sauce, and cook for about one minute.
- Stir in tagliatelle and toss well to combine.
- Serve and enjoy.
- Garnish with chopped parsley or cilantro.
- You can also prepare this recipe without the white sauce. Blend the mushrooms with 1/3 cup of dry white wine. Add two more tablespoons of butter and sage leaves.
- Drain the pasta approx. one minute before the time indicated on the package, as it should be “al dente,” cooked but still firm to the bite.
- Homemade tagliatelle will take this dish to a whole another level.
If you like this post, we think you’ll like our favorite Shallot Pasta Recipes post.