Fresh tagliatelle with mushroom and saffron sauce
Fresh mushrooms, whether chanterelles, porcini mushrooms or birch mushrooms, are an absolute culinary delight. A delicacy that heralds the approaching fall. Even as children, we used to go “mushrooming”, as we call it, with our parents, full of zest for action and anticipation. And the anticipation of being out in the great outdoors, as well as the excitement of whether and how many of the tasty mushrooms we would find, has not changed to this day.
But of course, the good Lord has put diligence before pleasure. Back in the kitchen with a well-filled wicker basket, the first thing to do is to clean the mushrooms thoroughly. My husband, Diego and the children were unaware of their good fortune, as I had prepared today’s dish as a surprise and enhanced it with our red gold from Salgesch: Fresh tagliatelle with a mushroom and saffron sauce, accompanied by our Petite Arvine Les Pyramides AOC VS.
The recipe (for 6 people)
Ingredients
- 500-600 gr. chanterelles
- 330 gr. cream cheese
- 1 onion
- Butter for browning
- 2 dl white wine
- 200 gr grated raclette cheese
- Salgesch saffron
- Fresh chives
- Salt & pepper to taste
Work steps
- Clean the egg sponges. Remove coarse dirt with a damp kitchen towel, otherwise use a mushroom brush. Mushrooms should never be washed, as they water down and lose their flavor.
- Cut the chanterelles into bite-sized pieces.
- Melt the butter in the pan, add the diced onion and fry until translucent.
- Add the finely chopped chanterelles to the pan and fry them a little. The roasted flavors will enhance the dish.
- Deglaze the mushroom and onion mixture generously with approx. 2dl white wine. This does not necessarily have to be the same wine that you will later drink with your meal. Then allow the stock to reduce slightly.
- Then add the cream cheese and stir several times to dissolve it in the stock.
- Bring to the boil, add the fresh, finely chopped chives and add the grated raclette cheese to the pan.
- Stir well and allow the cheese to melt.
- Then add the saffron, ground in a mortar and then mixed with a little water, to the pan and stir.
- Now cook the pasta in boiling salted water while the pan with the mushroom and saffron sauce continues to simmer on a low heat.
- Then plate up and serve a fine white wine with the pasta dish. We prefer to drink Petite Arvine les Pyramides with this dish.
