Wednesday, September 18, 2013

Chanterelle Pasta Sauce

We were so lucky to be given fresh picked, local Chanterelle mushrooms, so this is what was for dinner tonight. The only thing I would do differently is to top the sauce with fresh chopped parsley.

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 small red onion, diced
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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