Tagliatelle with Chanterelles and Oyster Mushrooms

Serves two


  • 200 grams tagliatelle pasta, dried
  • 200 grams fresh chanterelle mushrooms, whole
  • 100 grams oyster mushrooms, torn to bite size pieces
  • 1 tablespoon butter
  • 1 small shallot, minced
  • 1 clove of garlic, minced
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon salt
  • Nutmeg, freshly grated
  • Fresh parsley, chopped


  1. Bring approximately 12 cups of water to a boil in a large pot then add 1 tablespoon of salt. Add pasta and cook until “al dente.” If cooking pasta ahead of time, reserve ¼ cup of the pasta water.
  2. Meanwhile, place a saucepan on medium heat and add butter. Once butter is melted, add shallots and garlic, cook for 1 to 2 minutes.
  3. Add mushrooms. The mushrooms will sweat a significant amount of water as they cook. Cook off the water and continue to sauté, browning the mushrooms.
  4. When the mushrooms are nicely browned add the heavy cream. As the cream cooks down add a few spoonfuls of pasta water.
  5. Add the grated Parmigiano cheese and the cooked noodles. Grate a pinch of fresh nutmeg into the pan. Toss until pasta is fully coated.
  6. Garnish with fresh chopped parsley.

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