A delicate and delicious pasta dish that takes less than 30 minutes to prepare, Chanterelle & Asparagus Tagliatelle will surely become one of your favorites!
September, the month of mushrooms and my favorite among them – chanterelle.
During this month, different kinds of mushrooms are relatively cheaper in Sweden and if you have the time to spare, you can easily hunt for mushrooms on your own. You don’t even have to leave Stockholm to do this, believe it or not.
That is one of the things I LOVE about Stockholm, there is nature EVERYWHERE.
I digress, back to chanterelle. Compared to other types of mushrooms, I find it less earthy and more delicate in flavor.
I feel like champignon, portabella and crimini are all male mushrooms, while chanterelle (specifically the golden one), is a female mushroom, and an elegant one as well. (I know, I spend too much time analyzing my mushrooms. 😀 )
Full disclosure here though, I only mentioned the ones that I normally see and buy here in Stockholm. I would certainly like to cook with enoki and oyster mushrooms if I can find them here…
As for this dish, Chanterelle and Asparagus Tagliatelle, is indeed a pasta dish.
However, I cooked it the way the Swedes prepare it here – by using butter and crème fraiche. If I am preparing it for my husband, I use olive oil instead of butter. He thinks there’s way too much dairy in it as it is. 🙂
Either way, I always drizzle more olive oil on top – I feel this completes the dish. Not parmigiano reggiano, nor any kind of herb, just extra virgin olive oil.
Chanterelle and Asparagus Tagliatelle will be ready in less than 30 minutes, trust me.
If you are using those green asparagus that are not too thin, just cut them smaller so they cook faster. Personally, I like my asparagus to still have some crunch in them, not overcooked.
As for crème fraiche, if you cannot find it, you can use sour cream instead. Just remember to use less since sour cream tend to be a bit more sour than crème fraiche. But it works perfectly fine.
Lastly, this dish is perfect with chilled white wine – this pairing is just divine. 🙂
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- 2 tbsp butter, (30 grams)
- 200 grams fresh chanterelle, cleaned
- 12 stalks green asparagus, trimmed and cut into 1 1/2 to 2 inches
- 2 to 3 tbsp creme fraiche (or sour cream)
- 175 grams tagliatelle
- salt and pepper, to season
- freshly-cracked black pepper
- extra-virgin olive oil, optional
Prepare tagliatelle as per package instructions. Mine normally takes 6 minutes, but I always make sure I only cook it for 5 minutes.
While waiting for the pasta water to boil, melt butter in a medium to large pan, over medium high heat.
Add the asparagus and cook for around 2 minutes. Add the chanterelle and mix. Cook for 4 minutes.
Add crème fraiche and cook for 2 to 3 more minutes. Season with salt and pepper.
Add the cooked tagliatelle. Mix to combine and properly coat the pasta with the sauce. Take off the heat after a minute.
- Transfer to serving plates and add some freshly-cracked black pepper on top. Drizzle some extra virgin olive oil, if desired.
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