Thursday, March 13, 2014

Chanterelles with Pasta

If you see chanterelle mushrooms, get them! They may look delicate, but they hold up well during both preparation and cooking. They do, however, have a delicate taste, so be sure to use them in a recipe that is light enough to showcase their spectacular flavor. I've cooked these in a dry white wine sauce (I used Chardonnay), with few spices, so the flavor doesn't get too complicated. This comes together quickly, so it's another recipe that is great for those nights when you need to get dinner on the table quickly.

1/2 pound whole wheat pasta
1/2 pound chanterelle mushrooms
1 Tbs. olive oil
1/2 cup chopped sweet onion
1/2 tsp. minced garlic
1/4 cup dry white wine
1 Tbs. lemon juice
up to 1 tsp. sea salt
up to 1/2 tsp. ground pepper
3-4 Tbs. shredded Parmesan cheese

Directions: Bring a pot of water to boil. Add the pasta and cook until al dente, according to package directions, usually about 8 to 10 minutes. Drain the pasta.

Prepare the mushrooms while the pasta is cooking. Slice the mushrooms lengthwise into quarters. Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms, onion, and garlic to the skillet. Cook about 5 minutes, until the mushrooms begin to give up their liquid and the onion begins to turn translucent. Add the white wine and lemon juice, then continue to cook for another minute or two until the liquid reduces by half. Season the sauce with salt and pepper. To serve, divide the pasta between 3 or 4 plates. Top each with some of the sauce. Sprinkle 1 tablespoon of Parmesan cheese on top of each plate.

Stealthy Cooking Tip: Have a family member who simply can't stand to have a meal without some meat? Do what I did here, add a slice of bacon to the recipe. You could also use a piece of prosciutto. Cook the bacon separately, then drain well on paper towels. Crumble the bacon on top of the pasta, before you add the Parmesan cheese.

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