Costco did it again. They brought in lovely Chanterelle mushrooms at the amazing low price of $8.99/lb. Beautiful, gorgeous, firm yet engagingly soft, Chanterelles.
First, you must know, Chanterelles are fabulous sautéed in a little butter and a touch of salt. That’s it. Their texture is like velvet and melts in your mouth.
Several years on a trip to Venice, I had a wonderful pasta dish with porcini mushrooms and a cream sauce. It was divine and the chef shared the recipe. We can’t get fresh porcinis here without paying out the mouth and canned porcinis are extremely rare to find. Dried porcinis are not a suitable substitute for this fabulous dish but Chanterelles are a perfect sub.
So for a nice “date night” dish, or not so bad vegetarian pasta dish, here you go. I lightened up the sauce and used whole wheat fettuccine. I think I would prefer a multi-grain pasta the next time but to each his own! Add some sautéed chicken or shrimp if you would like. Enjoy!
You will need:
1/4 lb. Chanterelles or other mushrooms
fat free 1/2 and 1/2
A touch of heavy cream or 1 tbl butter
6 – 8 ounces of your pasta of your choice
Melt 1 tbl butter and olive oil in skillet. Saute 1 tsp of shallots. Add mushrooms and sauté. If mushrooms are tender, remove mushrooms from pan.
Add 1-2 tsp tomato paste. Allow paste to melt into shallot butter sauce. Combine well on medium high heat.
Add ¼ c white wine. Reduce down to 1 tbl. Lower heat.
While the wine sauce is reducing, stir 1 tbl cornstarch into 1 cup of fat free ½ and ½.
Add ½ and ½ milk mixture to skillet. Stir with whisk until slightly thick.
Add mushrooms. Stir.
Finish with 1 tbl heavy cream or butter.
Serves two easily.