I got these beautiful chanterelle mushrooms from Italian deli Giacobazzis. They are bright orange and have a sweet, almost tangy flavour (Theo Randall describes them as reminiscent of apricots). This (modified) recipe from Theo’s vlog is simple and sensational.
1 tbsp olive oil
Big knob of butter
3 garlic cloves, chopped (I also bought these from the market – big, plump rose garlic bulbs)
2 tbsp fresh flat-leaf parsley, chopped
2 tbsp thyme leaves, chopped
Salt and freshly ground black pepper
6 dried tagliatelle nests (although Theo used fresh)
Juice of 1/2 lemon
50g freshly grated Parmesan
1. Wash the girolles in water, then drain in a colander or sieve.
2. Heat the oil in a large frying pan, then gently cook the mushrooms for 3-4 minutes until they release their water. Drain and set aside.
3. In a large saucepan of salted water, cook the tagliatelle until al dente (a little less time than it says on the packet – approx. 7-8 mins)
4. Wipe the frying pan clean and add the butter. Gently cook the garlic, then add the girolles. Toss in the herbs. Add the cooked tagliatelle and a ladle-full of the pasta cooking water.
5. Toss through so that all the ingredients are combined, then add the lemon juice. Season with salt and pepper then serve with freshly grated Parmesan.