Posted: January 23 2011 in Recipes • Pastas

The yellow mushrooms are quite eye-catching with the green pasta and would brighten up any dinner.

Estimated Times:
Preparation Time: 10 minutes
Cooking Time: 15 minutes

12 ounces chanterelle mushrooms
3 tbsp butter
1 tbsp olive oil
1 shallot, sliced
¼ tsp salt
1/8 tsp ground black pepper
1 pound green cipriani tagliatelle available at the Village Grocer

Brush soil off mushrooms and wipe clean with a damp cloth.  Do not wash by immersing in water or you will ruin the taste and texture of the mushrooms.  Slice mushrooms.
In a medium skillet, heat butter and oil and gently fry shallot until soft.  Add mushrooms and cook on low heat for 2 minutes.  Season to taste with salt and pepper.  Add parsley.  Keep warm while you are cooking the pasta according to package directions.  Drain and stir in sauce.  Serve at once.

Optional:  Top with a little Reggiano Parmiaggiano.
Note: Don’t overcook the mushrooms, as they can toughen.