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 BRAISED CHANTERELLES AND POTATOES
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.
Provided by Julia Moskin
Categories vegetables, main course
Time 2h
Yield 4 to 6 main course servings, 8 to 10 appetizer servings
Number Of Ingredients 7
Steps:
- Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
- In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
- In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
- After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
- When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
- Serve hot, mopping up the sauce with crusty bread, if desired.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 22 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams
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.
SPELT PASTA WITH CHANTERELLES
These recipes have been adapted from "Cooking by Hand" by Paul Bertolli.
Provided by Martha Stewart
Categories Dinner Recipes
Number Of Ingredients 7
Steps:
- Cut the pasta dough into 3 pieces. Using a rolling pin, roll each piece flat. Using a pasta machine, roll the pasta dough through the widest setting two times. As pasta sheet emerges, gently support it with your palm, and guide it onto work surface. Continue to roll the dough once through each remaining setting. Using a sharp knife, cut the dough into 12-inch pieces. Stack the pieces and roll up, leaving a 1-inch tail. Cut into 3/8-inch-wide strips. Pull the tails to unravel, and fluff with your fingers to separate the strands. Transfer to a floured baking sheet; set aside.
- Bring a large pot of water to a boil. Meanwhile, in a large saute pan, melt the butter over medium-high heat. Add the mushrooms, season with 1 teaspoon salt, and saute the mushrooms until cooked through but not browned. If the mushrooms exude a lot of water, increase the heat and allow the water to reduce to a little more than 1/2 cup. If the mushrooms are small, firm, and dry, add the 1/2 cup of water. Continue to cook the mushrooms just until the sauce surrounding them develops a creamy emulsified consistency.
- Add a generous amount of salt to the boiling water, and the reserved pasta. Cook pasta until al dente, drain, reserving some of the cooking water for the sauce. Add the pasta to the saute pan with the mushrooms. Toss until the sauce reduces slightly, all the while adding small amounts of the reserved cooking water to maintain the creamy sauce. Sprinkle with parsley, and stir gently to combine. Divide between warm bowls. Serve immediately.
EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE
Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or vegetarian pasta sauce.
Provided by monika1969
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
- Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 10.5 g, Sodium 372 mg, Sugar 2.5 g
CREAMY CHANTERELLE MUSHROOMS WITH BACON
When you can find fresh chanterelles, this recipe is a must. Chanterelle mushrooms are sauteed with bacon and onion, then combined with sour cream and finished with freshly chopped parsley. Serve over toast or grilled ciabatta for a luxurious starter or light main.
Provided by Julia
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
- Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 17.9 g, Cholesterol 34.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 8.7 g, Sodium 317.4 mg, Sugar 4.2 g
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