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Pasta with chanterelles and dill

Pikantne Main Dishes Regional Cuisine of Poland 30 min Medium 20 wyświetleń ~12.71 PLN * - (0)
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Description

Delicate tagliatelle with Polish chanterelles and fresh dill is a spring classic of Polish regional cuisine — light, earthy, and aromatic. The dish combines a creamy, silky texture with the distinct yet subtle flavor of chanterelles and a fresh hint of dill and lemon, making it both hearty and refreshing. Perfect for a family lunch, dinner with friends, or as an elegant main course during the chanterelle season. Serve with grated yellow cheese or a young salad of radishes and cucumber. Visually, the dish should present itself brightly — a creamy sauce with light golden chanterelles, green sprigs of dill, and lemon zest as a contrast.

Ingredients Used

Ingredients (12)

Servings:
4
  • Tagliatelle pasta 400 g
  • Chicken 300 g
  • Butter 40 g
  • Rapeseed oil 15 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • 30% heavy cream 200 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Cheese 50 g
💰 Szacowany koszt dania: ~12.71 PLN (3.18 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before you start cooking: clean the chanterelles with a brush or a dry cloth, trim the dirty ends, and cut the larger ones in half. Peel the onion and chop it finely (cut into 3-4 mm cubes). Peel the garlic and crush it with a knife or press it through a garlic press. Rinse the dill briefly, dry it with a paper towel, and chop it finely. Grate the zest from half a lemon (only the yellow part) and squeeze out about 1 tablespoon of juice.

Ingredients: chicken, Onion, Garlic, Dill, Lemon
Use a small chef's knife to clean the chanterelles and use a cutting board with a non-slip surface for chopping the onion. Do not soak the chanterelles for too long — they quickly absorb water and will lose their flavor.

Cooking pasta

2

Pour about 4 liters of water into a large pot, add 1 teaspoon of salt (about 6 g) and bring to a boil over high heat. Add the tagliatelle pasta in batches, stirring with a wooden spoon immediately to prevent sticking. Cook the pasta for 7-9 minutes (check the suggested time on the package) until al dente: taste a piece – it should be soft with a slight bite in the center. Drain, reserving 100 ml of the pasta cooking water for later.

Ingredients: Tagliatelle pasta, Salt
Use a large pot (at least 4 l) and a slotted spoon for stirring. Drain the pasta vigorously, but do not rinse it with water — the surface should be slightly sticky so that the sauce adheres better.

Chanterelle sauce

3

In a large skillet, heat canola oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and soft. Add the minced garlic and sauté for another 30 seconds until fragrant (be careful not to let it brown). Push the onion to the side of the skillet, add butter, and when it melts, increase the heat to medium-high and add the chanterelles. Sauté the chanterelles for 5-8 minutes, stirring every 30-40 seconds — they should release liquid and then lightly brown. If too much liquid appears, sauté longer uncovered until it evaporates and the chanterelles are golden.

Ingredients: Rapeseed oil, Onion, Garlic, Butter, chicken
The best is a wide pan (diameter 26-28 cm). Do not cover the pan while frying the chanterelles to evaporate excess moisture. Be careful not to burn the garlic — it will become bitter.
4

Reduce the heat to medium and pour the 30% cream into the pan with the chanterelles. Add the grated lemon zest and 1 tablespoon of lemon juice. Gently stir with a wooden spoon and cook for 2-3 minutes, until the sauce thickens slightly. Season with salt and black pepper to taste — start with a small amount and adjust gradually, checking the flavor.

Ingredients: Lemon, Salt, Black pepper
Use a wooden spoon or silicone spatula to avoid scratching the pan. Do not bring the cream to a boil for too long — it may curdle; cook over medium heat briefly.

Finishing and serving

5

Add the drained pasta to the sauce along with 2-3 tablespoons of the reserved pasta cooking water, so that the sauce evenly coats the ribbons. Stir vigorously for 1-2 minutes until the pasta combines with the sauce and becomes creamy. Finally, add the chopped dill and gently mix. Taste and season with lemon juice, salt, or pepper if needed. Serve immediately, optionally topped with grated yellow cheese.

Ingredients: Tagliatelle pasta, Dill, Salt, Black pepper, Cheese
Use kitchen tongs or two large spoons to mix the pasta with the sauce. The dish should be served hot — the sauce will thicken as it cools. If the sauce is too thick, add more cooking water 1 tablespoon at a time.

Serving

6

On each plate, place a portion of pasta, garnish with additional dill and a bit of lemon zest for aroma. Serve with a light salad of young leaves and a glass of dry white wine or rhubarb compote as a refreshing addition.

Ingredients: Dill, Lemon, Cheese
Use flat pasta plates to better present the ribbons. Serve immediately — the dish tastes best fresh and hot.

Fun Fact

💡

Chanterelle (Cantharellus cibarius) is one of the favorite mushrooms in Polish cuisine — in many regions of Poland, it appears on tables as early as summer, and its folk name "kurka" comes from its bright, golden color resembling the plumage of hens.

Best for

rodzinny obiad wiosenny kolacja z przyjaciółmi sezon kurkowy

Tips

🍽️ Serving

Serve hot, garnished with fresh dill and a bit of lemon zest. For a richer version, add sautéed slices of chicken breast or slices of smoked bacon. A young salad of arugula and cherry tomatoes pairs well with it.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. To reheat, transfer to a pan with 1-2 tablespoons of cooking water or cream and heat over low heat, stirring until the sauce is smooth. Do not freeze the cream sauce with chanterelles — the consistency may separate after thawing.

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