Quick and easy recipe for tagliatelle pasta with chanterelle mushrooms in a creamy pink peppercorn, fresh thyme, lemon and mascarpone sauce.
Thoroughly clean the chanterelle mushrooms to remove small debris. If the mushrooms are very big, cut into even sized pieces.
Cook pasta according to packet directions, until al dente, in a large pot of salted, boiling water. Drain, reserving at 1 cup / 250 ml cooking liquid, and return pasta to pot.
Meanwhile, heat the butter in a large skillet over medium-high heat. Cook the shallots and garlic until soft, about 2 minutes. Add the mushrooms and pink peppercorns to the pan. Cook until mushrooms are tender, stirring frequently, for 7-8 minutes. Season with salt.
Add the wine and cook until reduced (2-3 minutes).
Garnish with thyme leaves and grated parmesan. Serve immediately and enjoy!