Tagliatelle with Porcini & Chantarelle Mushrooms


An easy and light vegetarian supper, perfect to enjoy when mushrooms are in season.


  • 10 oz of Giovanni Rana Tagliatelle
  • 4 oz porcini mushrooms
  • 4 oz chantarelle mushrooms
  • 2 cloves garlic
  • 1 oz white wine
  • 1 oz Extra Virgin Olive Oil
  • 2 oz butter
  • 1 table spoon chopped chives
  • 1 table spoon chopped parsley
  • Salt & black pepper

Step by Step Instructions

  1. Boil salt water.
  2. Clean and cut the mushrooms in half.
  3. In a pan add butter, garlic, mushrooms.
  4. Roast until liquid evaporates then deglaze with white wine and season with salt & black pepper.
  5. While sauce simmers cook Tagliatelle for 2 minutes.
  6. Add the Tagliatelle to the sauce, finish it up fresh chopped chives and parsley.

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