We’ve entered the autumn season, the morning air is quite chilly in Bologna, and I go out for my classic morning routine and breakfast with a light sweatshirt and closed shoes. So I thought of preparing for today’s lunch some pappardelle with chanterelle mushrooms and my son said the dish was really tasty!
I chose to make a sauce with tomato to use up a bottle of sauce from the PETTI COMPANY that was left over from a previous recipe, but it will also be excellent as a white sauce.
HOW TO CLEAN CHANTERELLE MUSHROOMS?
For proper cleaning, use a brush to remove the dirt between the gills of the cap, then quickly rinse the chanterelles under a gentle stream of water, being careful not to soak them too much!
HOW TO STORE CHANTERELLE MUSHROOMS?
Chanterelles are less delicate and less perishable compared to porcini mushrooms and can be stored in the refrigerator well sealed inside an airtight container for 2-3 days. It’s best to wash them ONLY WHEN ABOUT TO COOK, otherwise, they can become moldy.
CAN YOU FREEZE CHANTERELLE MUSHROOMS?
It is possible to freeze chanterelles to enjoy them later after cleaning them and placing them on a tray spread out and not overlapping for about one night, then put them in appropriate bags.
They can be kept properly frozen for about 5-6 months.
If you like recipes with mushrooms I recommend:
BAKED PASTA WITH MUSHROOMS
CHICKEN CASSEROLE WITH MUSHROOMS
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I opened a channel of free and open recipes for everyone on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
PAPPARDELLE WITH CHANTERELLE MUSHROOMS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12.3 oz pappardelle
- 2.2 lbs chanterelle mushrooms (girolles)
- 2 shallots (or 1 large onion)
- 7.1 oz tomato passata
- to taste butter
- to taste extra virgin olive oil
- to taste chopped parsley
- to taste salt
- to taste pepper
Pappardelle with Chanterelle Mushrooms Recipe Preparation
For this autumn-flavored first course with the chanterelle mushroom-based sauce, I first put on the stove a pan with 3-4 tablespoons of extra virgin olive oil and a knob of high-quality butter.
Then I finely chop and sauté the shallot for a few minutes and then add to the pan the cleaned chanterelles chopped into medium pieces.
As cooking progresses, the chanterelle mushrooms will release their natural water.
Once it starts to dry, I add the tomato passata, season with salt and pepper, and, on low heat, let the sauce gain flavor while I cook the pasta, today’s pappardelle!
If you like making fresh pasta at home, I also recommend this article already on the blog
FRESH PASTA https://blog.giallozafferano.it/asilannablu/la-sfoglia-ricetta-di-base-pasta-fresca/
In a pot with plenty of salted boiling water, I cook the pappardelle until al dente, keeping aside a ladle of cooking water in case it’s needed when tossing the pasta!
I drain them al dente and add them directly to the pan with the sauce, also adding a nice chop of fresh parsley and serve the plates!
Enjoy your meal with pappardelle with chanterelle mushrooms!
Annalisa
If you want to enrich this very simple sauce, I suggest adding an abundant dice of speck and serving the pappardelle with chanterelle mushrooms with grated grana or parmesan cheese!
Some people, after letting the mushrooms dry, add white or red wine and let it evaporate before continuing with the recipe… I don’t like it, but the final word is up to you, as always!!
WHAT ARE THE MOST USED MUSHROOMS IN CUISINE???
1) CHAMPIGNON: available all year and extremely versatile;
2) PORCINI: good raw, sautéed, dried;
3) CHANTERELLES: they look like a little trumpet and are at their best in simple dishes;
4) MORELS: found dried and fresh, they are poisonous and thus must be cooked, providing a delicate almost sweet aroma;
5) PIOPPINI: perfect in dishes requiring long cooking like stews and roasts;
6) SHIITAKE: the excellence of oriental dishes, used also to prepare great soups.
