CHANTERELLES means it’s definitely Fall! After discovering the most amazing chanterelles at Trout Lake Farmer’s Market recently, there was no question what we would do with them. It’s sort of like when you come across fresh porcini or fresh truffles; simple is best! I really do recommend making your own pasta, it’s so much more delicate and delicious than purchased pasta, but…
2 – 3 Main Course Servings or 4 First Course Servings
1 batch of 2 egg pasta dough (see below)
1 lb. fresh chanterelles, cleaned & cut in half or quarters
2 Tbsp. each EVOO & unsalted butter
2 cloves garlic, peeled, lightly crushed
½ cup dry white wine, preferably Italian
Salt & freshly ground black pepper to taste
½ cup Parmigiano Reggiano
2 – 3 Tbsp. chopped fresh Italian (flat-leaf) parsley
1 – 2 Tbsp. butter to finish the pasta
Place a large serving bowl into a preheated 180 F oven to warm.
Bring a large pot of water to the boil.
Meanwhile, in a large saucepan, melt the butter and the EVOO over medium heat; add the garlic, sauté until golden on all sides; remove and discard the garlic. Raise the heat to medium-high; add the mushrooms, sauté, stirring occasionally, until softened; add the wine, reduce by half; season to taste with salt and pepper; place on very low heat to keep warm while cooking the pasta.
Add 1 – 2 Tbsp. salt to the pot of boiling water, then add the pasta; stirring to separate the pasta; cook for approximately 2 minutes, test to see if is done (don’t overcook the pasta). Reserve 1 cup of the pasta cooking water and set aside; add a few tablespoons to the mushroom sauce. turn the heat to medium. Drain the pasta; add to the mushroom sauce, tossing to combine; adding some of the reserved pasta cooking water if it seems too dry; toss with the butter; remove the pan from the heat, toss with half of the Parmigiano and the parsley; taste adjusting seasoning if necessary. Place the pasta into the heated bowl and serve immediately, passing more of the Parmigiano.
Buon gusto!
