Chanterelle pasta is one of my favorite dishes, the joy these yellow mushrooms bring me is incredible, as soon as I see them appear in the market or in supermarkets, it means the wait is over!
If you like chanterelles, you can’t miss the recipe:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 180.08 (Kcal)
- Carbohydrates 35.93 (g) of which sugars 1.73 (g)
- Proteins 7.03 (g)
- Fat 1.43 (g) of which saturated 0.17 (g)of which unsaturated 0.44 (g)
- Fibers 5.76 (g)
- Sodium 608.71 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 6.35 oz pasta (spaghetti, linguine, thick spaghetti, pici, etc)
- 7.05 oz chanterelle mushrooms
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste pepper
Tools:
- 1 Pot 4 qt
- 1 Pan 10 in
- 1 Knife
- 1 Cutting board
Preparation
Chanterelles are known by various names, in some areas of Italy they are better known as little roosters, rooster heads, or garitula. Among the various mushrooms available in the market at this time of year, they are perhaps the easiest to cook.
Put the salted water on to boil, when the water boils, throw in the pasta, it’s time to focus on the mushrooms.
Remove any soil or dirt with a cloth, being careful not to damage the mushroom, when you have removed all the dirt, just prepare them.
As with other mushrooms, cleaning chanterelles requires patience and a damp cloth; I prefer a sheet of dry kitchen paper: mushrooms should not be rinsed in water, as it would remove both the dirt and the flavor.
If they are small, I leave them whole, but if they are broken or split, I cut them lengthwise so that once cooked, imperfections are less noticeable.
In a pan, place a knob of butter and heat it, put the garlic clove in its skin, and when it reaches temperature, add the chanterelles to cook.
The cooking must be fast and continuous, toss the mushrooms in the pan so that they cook evenly on all sides.
When the water boils, cook the pasta, which should be drained al dente and sautéed in a pan with butter and chanterelles.
The mushrooms are quite delicate, so cooking them too long or mixing them too much with the spaghetti could ruin them.
At the end of cooking, remove the garlic clove and sprinkle parsley on the pasta away from the heat. Parsley would oxidize when in contact with the flame, losing its brightness.
Your chanterelle pasta is ready!
Plating Tips:
To make the chanterelle pasta elegant and refined, use chef tongs to create a pasta nest on which you will place the chanterelle slices sautéed in butter.
Wine Pairing for Chanterelle Pasta:
I recommend a full-bodied red wine such as a Pinot Noir from Alto Adige, which pairs well with the mushroom flavor thanks to its berry taste.
