Chanterelle Tagliatelle with Burnt Cream
A luxurious pasta dish where earthy chanterelle mushrooms mingle with a silky, slightly caramelized cream sauce, brightened by lemon zest and parmesan. The combination delivers a rich, comforting flavor that feels both indulgent and refined.
Maker: Karl Mattias Bengtsson
From: Instagram(view original)
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Ingredients
- 7 1/10 oz tagliatelle
- 7 1/10 oz chanterelle mushrooms
- 2 shallots
- 0.42 cup dry white wine
- 1 7/10 cup heavy cream
- 1 lemon
- 1 4/5 oz parmesan cheese
- 2 tbsp fresh parsley
- 1 1/10 oz Marcona almonds
- 2 tbsp extra‑virgin olive oil
- 1 1/10 oz unsalted butter
Instructions
- 1Bring a large pot of salted water to a boil; add the tagliatelle and cook al dente according to package instructions (about 8‑9 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.
- 2While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3Add the minced shallots and sauté for 2‑3 minutes, until they become translucent but not browned.
- 4Increase the heat to medium‑high and add the sliced chanterelles. Cook, stirring occasionally, for 4‑5 minutes until they release their moisture and begin to turn golden.
- 5Deglaze the pan with the white wine, stirring to scrape up any browned bits. Let the wine reduce by half, about 2 minutes.
- 6Reduce the heat to medium and pour in the heavy cream. Stir continuously and let the mixture simmer gently for 5‑6 minutes, allowing it to thicken slightly.
- 7Add the lemon zest and juice, then stir in the grated parmesan. Continue cooking for another minute until the cheese melts and the sauce becomes glossy.
- 8Season the sauce with salt and freshly ground black pepper to taste. If the sauce looks too thick, thin it with a little of the reserved pasta water until it reaches a silky consistency.
- 9Add the cooked tagliatelle to the skillet, tossing to coat the pasta evenly with the burnt‑cream sauce. Cook together for 1‑2 minutes so the pasta absorbs some of the flavor.
- 10Remove the pan from heat and stir in the butter pieces, allowing them to melt and enrich the sauce.
- 11Plate the pasta, then garnish with chopped parsley, toasted Marcona almonds, and an extra sprinkle of parmesan if desired.
- 12Serve immediately while hot, accompanied by a crisp green salad or crusty bread if desired.
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Frequently asked questions
- How long does it take to make Chanterelle Tagliatelle with Burnt Cream?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Chanterelle Tagliatelle with Burnt Cream recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chanterelle Tagliatelle with Burnt Cream recipe come from?
- It was shared by Karl Mattias Bengtsson on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.