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Easiest Pasta with Chanterelle Mushroom Cream Sauce

Easiest Pasta with Chanterelle Mushroom Cream Sauce

Costco did it again!  They brought in lovely Chanterelle mushrooms at the amazingly low price of $9.99/lb!!  Beautiful, gorgeous, firm yet engagingly soft, Chanterelles from the Northwest and they are only available in late October through early November! What can you make with them? Yummy Chanterelle Mushroom Cream Sauce!

 

Since I first wrote this blog four years ago, Costco has still sold these unctuous mushrooms every fall!  How wonderful is that? Here in Colorado, there are many foragers who go into the high country to forage for native chanterelles in late summer. As much fun as foraging is, it’s easy peasy to trek over to Costco for several containers of these wonderful, earthy creatures of yumminess!

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 ago 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 just 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!

 

Chanterelle Mushroom Cream Sauce Recipe

Ingredients 

1 TBL Butter

1 TBL  Olive oil

1 tsp chopped shallot

1-2 tsp Tomato paste

1/4 c. White wine

1/4 lb. Chanterelles, rough chopped, (leave some of the beautiful tops for display)

1 cup fat-free 1/2 and 1/2 (or full fat – your choice!)

1 Tbl cornstarch

A touch of heavy cream or 1- 2 tsp butter

6 – 8 ounces of cooked pasta of your choice

 

Gently wash and dry your mushrooms. 

Melt butter and olive oil in skillet until bubbling. Add shallots and saute 2-3 minutes until soft. Add mushrooms and sauté fro 2-3 minutes. Once mushrooms are tender, remove mushroom mixture to a bowl.

 

Add tomato paste to the pan. Allow paste to melt into shallot butter sauce. Combine well on medium-high heat.

Add white wine. Reduce down to 1 Tbl. Lower heat.

While the wine sauce is reducing, stir cornstarch into 1 cup of 1/2 and 1/2 with a whisk.

Add ½ and ½ milk mixture to skillet.  Stir with a whisk until slightly thick.

Add mushrooms. Stir gently.

Finish with heavy cream or butter.

Serves two easily.

 




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