Creamy Chanterelle Tagliatelle

After weeks of searching with limited results I finally found myself a proper patch of chanterelles. It was 100 F and muggy as s***, but I trekked out to check a spot I had a feeling about. After an hour of searching I caught a glimpse of the golden beacons on a steep hillside - cantharellus laterius, smooth chanterelles. It was enough to make a real meal and I wanted to make something simple that showcased the mushrooms.

I decided to do a simple pasta dish, with an herb & cream sauce. After cleaning off the dirt I gently sauteed the mushrooms in butter, thyme, salt, and pepper. After about 5 -7 minutes I added in a generous pour of heavy cream and brought it to a light simmer for another 2 minutes. At this point the smell is incredible. To the pan I added the cooked tagliatelle, and tossed everything until the noodles were completed coated. After plating, I topped the dish with freshly grated parmesan and black pepper. 

This is a dish that can convert even the most discerning mushroom skeptics. See video below.