Chanterelle Pasta Recipes
PASTA WITH CHANTERELLE MUSHROOMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add pasta and 1 tablespoon salt, and cook until al dente according to package directions. Drain.
- In a large saucepan over high heat, melt butter with olive oil. Add garlic and cook, stirring frequently, about 1 minute. Add chanterelles and season with salt and pepper. Cook over high heat until tender, about 2 to 3 minutes. Stir in parsley. Taste and adjust for seasoning. Add pasta, and toss to combine. Serve with grated Parmesan.
CREAMY CHANTERELLE PASTA
Steps:
- 1. Warm a mixing bowl in a 250-degree oven. Put the water and salt in a large kettle over high heat. 2. To make the sauce, melt half the butter in a large sauté pan over medium high heat and add the diced bacon. Do not drain the fat. As the bacon begins to crisp, add the shallots and cook until they are tender, about 4 minutes. Add the chanterelles, cook until they release their water, then stir in the salt and pepper. 3. Drop the noodles into the boiling water with the kosher salt, and while they are cooking, finish the sauce. 4. Combine the remaining butter and half the cream in the warm mixing bowl and put the bowl back into the oven. Pour the remaining cream over the mushrooms and allow it to simmer away while the pasta cooks. Just before the pasta is ready, add the peas to the chanterelle cream sauce. 5. Drain the noodles and toss them in the warm mixing bowl. Pour on the sauce and toss with the grated Parmesan cheese.
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- Melt butter in a pan on high heat (you can use the same pot you boiled the pasta in and save a dish!). Add mushrooms and garlic. Cook about two minutes until mushrooms are soft and garlic is just turning golden. Remove from heat.
- Divide noodles between two bowls, and spoon half the garlic and mushrooms over each serving. Stir.
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- In a saucepan on medium high heat, melt 50 grams of butter and add the chopped onions. When translucent add the minced garlic and let cook for about a minute. You want to be careful not to burn the garlic. If your pan is too hot, just lower the heat a bit.
- Add the salt and pepper to your liking and then add the dry white wine and lemon juice. Turn the heat up high and allow the liquid to reduce. Then add the rest of the butter and the all the mushrooms. Lower the heat and continue to stir until the light parts of the mushrooms start to get a bit darker color. Pay attention to the stalks and not the head, since the bright orange won't tell you very much. Add the oregano and let it cook for about a minute.
- At this point you can boil your pasta. Homemade pasta only takes a couple minutes to cook so I never start the pasta in the beginning. Toss the pasta in heavily salted boiling water and then go to the next step.
- Add the cream to the pan and stir to incorporate. Let it cook for a few minutes to thicken up (basically the time it takes for the fresh pasta to cook). Drain the pasta and add it to the saucepan. Toss to coat evenly and serve hot!
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