Spaghetti with Chanterelles
Pasta and Pizza • Italian
Description
Chanterelles are almost the only wild mushrooms that Europeans eagerly pick and eat themselves. Perhaps only porcini mushrooms have a similar reputation; any other varieties, like aspen mushrooms or boletes, inspire a sacred horror everywhere except in Russia. However, with chanterelles, things are quite different: they are the filling for ravioli, salads, and risottos—the mark that the gang of orange mushrooms leaves in Italian cuisine every summer. John Smith, the chef at a popular American bistro, prepares spaghetti with chanterelles as if he were taught by his Italian grandmother: sautéing the mushrooms in butter and creating a rich sauce with Parmesan, cream, and chicken broth.
Ingredients
- Spaghetti 5 oz
- Butter 0 oz
- Pickled Chanterelles 0 oz
- Garlic 2 cloves
- Chicken Broth 5 fl oz
- Olive Oil 0 fl oz
- Parmesan Cheese 0 oz
- Parsley 0 oz
- Dried Chinese mushrooms 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cook the spaghetti in a large pot of boiling salted water until al dente.
Step 2
Place the chanterelles in a large deep skillet and sauté in vegetable oil for 10–15 minutes. Then add the broth, butter, minced garlic, and parsley leaves. Season with salt and pepper. Reduce until it reaches a thick sauce consistency.
Step 3
Add the pasta to the skillet and stir. Then, add 1-2 white mushrooms that have been blended into small pieces. Mix everything together and heat for 2-3 minutes until the pasta and sauce are well combined.
Step 4
Arrange the pasta on plates, sprinkle with herbs, and serve.
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