Pasta with chanterelles
This is a typical fall dish in Germany, Austria and the north of Italy. The season for fresh chanterelles is rather short, so I buy them whenever I see them. This recipe also works with porcini/yellow boletuses.
Pasta with chanterelles
This is a typical fall dish in Germany, Austria and the north of Italy. The season for fresh chanterelles is rather short, so I buy them whenever I see them. This recipe also works with porcini/yellow boletuses.
Cooking Instructions
- 1
Clean the mushrooms using a knife. Do not wash the mushrooms, they will soak with water and become mushy. Cut onions and parsley.
- 2
Heat one tbsp butter in a pan and sauté onions until glossy. Remove from the pan and put in a small bowl. Bring water to a boil to cook the pasta al dente.
- 3
In the pan heat the second tbsp butter and sauté the mushrooms for 4 - 6 minutes then add the onions.
- 4
While the pasta is cooking add the wine and - if you like - some more butter to the mushrooms to create a light sauce. Season with salt and pepper. Add the cooked and drained pasta to the pan and mingle.
- 5
Either you mix in the parsley into the pasta in the pan or you sprinkle it on top when serving. Finish with parmesan and serve. This dish does not have so much sauce. The focus lies cleary on the delicate taste of the mushrooms. Enjoy!
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