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Chanterelles in white wine sauce on tagliatelle

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Ingredients for 2 servings:

  • 200 g tagliatelle (nests)
  • salt water
  • 200 g chanterelles
  • 1 shot of white wine (e.g. Riesling)
  • ½ cup crème fraîche
  • 2 shallots
  • n. B. herbs (parsley, chives)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the tagliatelle in salted water until al dente. Meanwhile, peel and finely chop the shallots, and fry until translucent. Add the chanterelles and fry until the mushrooms begin to release liquid. Deglaze with a splash of white wine. Then season with salt and pepper and add the herbs. Stir in the crème fraîche and bring to a boil briefly. Arrange the tagliatelle on two plates and pour the mushroom sauce over the mushrooms.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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