cooked pasta of choice, according to package directions (save 1/3 cup of pasta water)
4 cups Chanterelle mushrooms, cleaned and thickly sliced
|Chanterelle Pasta Sauce|
1 Tablespoon olive oil
2 Tablespoons fresh oregano, chopped
2 cloves garlic, minced
salt and pepper, to taste
1 cup chicken stock
3/4 cup half and half
1/4 cup fresh parsley, chopped
In a saute pan over medium heat, add mushrooms and cook about 5 minutes, until a good amount of water is released. Drain water from pan and return mushrooms to pan with olive oil and onion. Saute until onions are softened and add garlic and oregano. Season mushrooms with salt and pepper.
Add stock to pan and reduce to about half. Add half and half, reserved pasta water, and simmer until heated throughout.
Pour over pasta, toss and sprinkle with parsley.
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