This time of the year, we have something in the Swedish forest that we see as golden gold. The chanterelles. It’s not easy to find them, but when you do, you don’t tell anyone and you enjoy eating every single chanterelle you get. 🙂 I know you can find them here in USA also, even if the are not so common. Therefore, I did this dish with a mix of chanterelles and cremini mushrooms. You can use the mushroom you prefer (that is in season).
Here I have also used fresh truffle (is there anything better?) which I got from my sister who had visited the wine and truffle area Piemonte in Italy and brought a black truffle for me from Alba. I couldn’t be happier. If you don’t find a fresh truffle, you can of course replace that with truffle oil.
This is so delicious and simple to make. And everyone you serve this dish will get impressed!
Ingredients (4 pers):
- 1 pack (9 oz) fresh Tagliatelle / Fettuccine
- 1 1/2 tbsp butter
- 1 shallot
- 1 garlic clove
- 10 oz mushrooms (chanterelles, cremini or any other mushroom)
- 1 cup cream
- 1/2 tsp salt
- 1/4 tsp fresh black pepper
- 4 oz fresh spinach
- 1/2 fine grated black truffle (or 1 tbsp truffle oil)
- 1/3 cup grated parmesan cheese
Peel and chop the shallot and garlic clove. Heat up the butter in a skillet and add the chopped shallot and garlic and fry, but without getting any color. Clean the chanterelles (brush them) or mushrooms). If you prefer smaller pieces, cut them in quarters or let them stay whole. Add into the pan and let me fry on medium heat.
Add the cream, salt and pepper and let it simmer around 5 minutes until you get a creaminess. Add the spinach and stir.
Boil the pasta (see packaging).
Mix the ready pasta with the creamy sauce. Add the grated truffle (or oil) and fresh grated parmesan cheese into the pasta and stir. Taste it and add more truffle, salt or pepper if necessary. Finish with some fresh grated truffle and parmesan cheese on each plate.
My plate is from Swedish “Rörstrand”.