Chanterelle Pasta
Creamy pasta with chanterelles gives a quick dinner with deep mushroom flavor and clear autumn feeling. This recipe for chanterelle pasta cooks the mushrooms fi…
Ingredienser
Instructions
Cook linguine in plenty of salted water until al dente.
Save some of the pasta water before draining the pasta.
Place the chanterelles in a dry frying pan.
Cook until the moisture evaporates.
Add butter, finely chopped shallots and finely chopped garlic.
Cook until the chanterelles are golden.
Add cream and bring to a boil.
Lower the heat and season with lemon juice, salt and pepper.
Fold in the pasta and add a little pasta water if the sauce is too thick.
Top with grated Parmesan before serving.
Nutrition per serving
Energi ca. 434 kcal
Protein 12.7 g
Fett 37.6 g
Karbohydrater 12.5 g
Fiber 5.1 g
Sukker 3.3 g
Salt 0.4 g
Tips & tricks
Wait to add the cream until the chanterelles have browned. If added too early, the mushroom flavor becomes milder and the sauce more watery.
Did you know?
Chanterelle pasta gets the deepest flavor when the mushrooms are cooked dry first so the moisture evaporates. The chanterelles then become more concentrated and nutty before cream, lemon and Parmesan bring the dish together. Pasta water helps the sauce coat the linguine better.
