Chanterelle mushroom pasta: The ultimate dinner delight

Although mushrooms are associated with the autumn season, you can find chanterelle mushrooms in Polish forests right now. Chanterelles appear in the forest at the end of June and can be collected until late autumn. It is worth taking full advantage of this time and preparing delicious dishes with mushrooms as the main ingredient. The recipe for chanterelle mushroom pasta is really simple and can be handled even by those without much experience in the kitchen.

Chanterelle mushrooms are great additions to scrambled eggs or risotto. You can also prepare a creamy sauce with chanterelles, which is worth combining with pasta to create a delicious dinner dish. The creamy sauce tastes so good that it's hard to resist eating it directly from the pan with a spoon.

Chanterelle mushrooms, like any forest mushrooms, need to be well cleaned of forest debris. Mushrooms should not be soaked for too long because they absorb water like a sponge. As a result, their taste becomes less intense, and they lose their firmness.

You can clean chanterelles without risking the loss of flavour or properties in a simple way. Just place them in a bowl and mix them with flour and salt. Then pour boiling water over them for a while, stir, and transfer them to a bowl with cold water and ice. The chanterelles will be tempered, and their flavour preserved.

This recipe combines the delicateness of chanterelles with the creamy taste of the sauce. To make the dish more filling, it is worth adding a chicken or turkey breast fillet. Pasta with chanterelle mushroom sauce is a delicious and tasty dinner that delights in flavour.

Ingredients

Chanterelle mushrooms:

• 250 g fresh chanterelle mushrooms
• 1 teaspoon of salt
• 3 tablespoons of wheat flour
• approximately 1.5 litres of hot water.

Sauce:

• 1 shallot
• 2 cloves of garlic
• 300 g chicken or turkey breast fillet
• 1 teaspoon of salt
• ½ teaspoon of pepper
• about 250 ml of pasta water
• 80 ml of chopped parsley
• 3 tablespoons of grated Parmesan cheese
• approximately 300 ml of 30% cream

Add-ons:

• 375 g pasta, e.g. pappardelle or tagliatelle
• 4 tablespoons of grated Parmesan cheese
• chopped parsley

Preparation method

Step 1. Start by cleaning the chanterelles. Place them in a bowl, add salt and flour, and mix. Then pour boiling water over the chanterelles, stir, and transfer the mushrooms to another bowl with cold water and ice cubes. Then place them on a paper towel to drain. The mushrooms should not stay in water for too long.

Step 2. Finely chop the shallot and garlic and cut the chanterelles into smaller pieces. Cut the chicken or turkey fillets into cubes. Cook the pasta according to the package instructions, leaving the water in which it was cooked in the pot.

Step 3. On a pan with hot oil, sauté the shallot. When it becomes translucent, add the garlic. Add the chopped meat, season with salt and pepper, and sauté for a while. Add the cut chanterelles and pour in the pasta water.

Step 4. Add chopped parsley and cooked pasta, and mix. Add grated Parmesan cheese and cream. If needed, season additionally with pepper and salt.

Step 5. The pasta with chanterelles in the sauce is ready. Place it on a plate and decorate with chopped parsley. It tastes best when hot. Enjoy!