RECIPE - Tagliatelle with coulemelles

Also known as ‘lépiote’, this local mushroom is a real treat for the taste buds at the height of the autumn season! Rediscover the recipe for delicious tagliatelle with the delicate, slender coulemelles that litter the meadows of the Ardennes.

Ingredients (serves 6) :

• 750 g of tagliatelle
  
• 6 beautiful coulemelles
  
• 1 large clove of garlic
  
• 2 shallots
  
• 100 g parsley
  
• 300 ml fresh cream
  
• 75 ml white wine
  
• olive oil, salt and pepper

Good to know: Harvesting When to pick? Spring and autumn, but September and October are the best months. Where? In meadows, pastures, woods and along country lanes and roads, in witches' circles or isolated. How can you spot them? The diameter of the cap measures between 10 and 30 cm, while the foot can be up to 25 cm high and 2 to 3 cm wide. Be careful to check that the ring slides over the foot like a ring on a finger. The fairly light-coloured cap is covered with brownish scales, more numerous and more imposing in the centre. The foot tends towards brown. The blades are loose and the flesh quite fibrous.

1. Remove the stems to keep and cook only the caps of the coulemelles. Wash them gently before blotting them dry with kitchen roll and cutting them into strips.
   
2. Clean the parsley and peel the garlic and shallots, then chop everything together. Set aside.
   
3. In a frying pan with a little oil, fry the strips over a medium heat for around ten minutes, seasoning with salt and pepper.
   
4. Add the garlic, parsley, white wine and crème fraîche, then stir and reduce slightly.
   
5. Bring a pan of salted water to the boil, add the tagliatelle and cook for the time indicated on the packet before draining.
   
6. Add the pasta to the mushroom cream, stirring regularly for one minute. Now it's ready!
   

Enjoy your meal!