Chanterelle Pasta

Posted on 29. Jan, 2012 by in Comfort Food, Family Dinners

Mountain Man has shown us how to find the gift of our forest, the chanterelle, by looking under old growth oak trees, in and around poisen oak patches and after winter rain falls. He has a keen eye that can detect a bump in the thick layer of fallen and decomposing oak leaves that signals the chanterelle bloom underneath. He has taught us how to identify the dangerous imposters that could be poisonous. Once you understand the differences anyone can correctly identify the chanterelle mushroom. I love going to the market and seeing the $30 per lb. price and knowing that my backyard produces such bounty. To clean the wild harvest mushroom just hold it under running water head down and scrape dirt off with a paring knife, it’s ok to remove a bit of the skin from the mushroom stem.

  • 16 oz package wide egg noodles
  • 1 lb chanterelles cleaned and thick cut
  • 1 cup minced parsley
  • 1 cup grated parmesan reggiano
  • 3 cloves garlic slivered
  • 2 T tomato paste
  • 1/4 cup heavy cream
  • 1/2 cup pasta water
  • 2 T softened butter
  • pinch red pepper flakes
  • 1 t salt
  • fresh ground pepper to taste

Boil salted water – put enough salt in so that the water taste like the ocean- and cook pasta al dente. Heat 2 T olive oil in a nonstick pan till hot and add the chanterelles. Chanterelles are best cooked in high heat to release the moisture and sear in the flavors. Cook till the released liquids begin to evaporate then add the garlic, red pepper flakes and salt. ┬áReduce heat and saute for another 5 minutes. Add heavy cream, tomato paste and softened butter and off heat. Stir to incorporate and add parsley. When the pasta is ready use tongs or a sieved ladle to move the pasta directly into the pan with the chanterelles. Add the pasta water and the parmesan and mix. The pasta must sit for at least 3 minutes for the sauce to absorb. Check seasonings and add more water if it is too thick or more parmesan if it is too thin.

Related posts:

2 Responses to “Chanterelle Pasta”

  1. ivey 6 February 2012 at 2:51 pm #

    looks great did you make the pasta?

    • ej 7 February 2012 at 1:17 pm #

      I used wide egg noodles so the sauce would have more surface area to absorb. Homemade noodles would really make this dish ROCK! good idea!

Leave a Reply Register