Pasta with chanterelle mushrooms: A simple gourmet delight

Although mushrooms are often associated with autumn, chanterelles can already be found in Canadian forests. Chanterelles appear in the forest at the end of June and can be collected until late autumn. It is worth taking full advantage of this time to prepare delicious dishes featuring mushrooms as the star ingredient. The recipe for pasta with chanterelle mushrooms is straightforward, making it accessible even for those with limited kitchen experience.

Chanterelles are great additions to scrambled eggs or risotto. You can also prepare a creamy sauce with them, which pairs wonderfully with pasta to create a delicious dinner dish. The creamy sauce tastes so good that it’s hard to resist eating it directly from the pan with a spoon.

Chanterelles, like all forest mushrooms, need to be well cleaned of forest debris. Mushrooms should not be soaked for too long because they absorb water like a sponge. As a result, their taste becomes less intense, and they lose their firmness.

You can clean chanterelles without risking losing their flavour or properties. Put them in a bowl and mix them with flour and salt. Then, pour hot water over them, mix, and transfer to a bowl with cold water and ice. The chanterelles will be blanched, and their flavour preserved.

This recipe combines the delicacy of chanterelles with the creamy taste of a cream sauce. To make the dish more filling, it is worth adding chicken or turkey breast fillet. Pasta with chanterelle sauce is a delicious and satisfying dinner that delights with its flavour.

Ingredients:

Chanterelles:

• 9 oz fresh chanterelles,
• 1 teaspoon salt,
• 3 tablespoons wheat flour,
• approximately 6 cups hot water.

Sauce:

• 1 shallot,
• 2 cloves garlic,
• 10.5 oz turkey or chicken breast fillet,
• 1 teaspoon salt,
• ½ teaspoon black pepper,
• approximately 1 cup pasta water,
• ⅓ cup chopped parsley,
• 3 tablespoons grated Parmesan,
• approximately 1¼ cups 30% cream.

Additions:

• 12.7 oz pasta, e.g., pappardelle or tagliatelle,
• 4 tablespoons grated Parmesan,
• chopped parsley.

Method of preparation:

Step 1. Start by cleaning the chanterelles. Place them in a bowl, add salt and flour, and mix. Then, pour boiling water over the chanterelles, mix, and transfer them to another bowl with cold water and ice cubes. Finally, place them on a paper towel to drain. The mushrooms should not stay in the water for too long.

Step 2. Finely chop the shallot and garlic and cut the chanterelles into smaller pieces. Cut the turkey or chicken fillets into cubes. Cook the pasta according to the package instructions, leaving the water in which it was cooked in the pot.

Step 3. In a pan with hot oil, fry the shallot. When it becomes translucent, add the garlic. Add the diced meat, season with salt and pepper, and fry for a while. Add the chopped chanterelles and pour in the pasta water.

Step 4. Add the chopped parsley and cooked pasta and mix well. Add the grated Parmesan and cream. If necessary, season with additional pepper and salt.

Step 5. The pasta with chanterelle mushrooms in the sauce is now ready. Transfer it to a plate and garnish with chopped parsley. It tastes best when served warm. Enjoy your meal!