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