Chanterelle Pasta

Author Notes: This is a dish that was once a romantic pasta course at a restaurant named Chanterelle and has now become a family favorite. It can be a little rich, so I sometimes add stock to the cream. – edamame2003 —edamame2003

Food52 Review: This delightful recipe illustrates perfectly how a few well-chosen ingredients, thoughtfully prepared, can come together easily with great results. I could not find fresh chanterelles, but had some excellent dried ones, which I used instead. Their gentle, earthy nature perfectly complements the bacon and shallots. The cream gives the dish a touch of richness, while the bright green peas make it rather pretty. Instead of broth, I used some of the mushroom’s soaking liquid, which I reduced with the shallots and mushrooms just before adding the bacon and cream. Mr. T’s comment says it all: “Very nice lunch!” – AntoniaJames


Serves: 2

  • 1

    pound chanterelle mushroom
  • 1/4

    cup pancetta or bacon (diced)
  • 1

    shallot, chopped (about 1/3 cup)
  • 2

    tablespoons butter
  • 1/2

    cup cream
  • 1

    cup green peas
  • 1/2

    pound dry farfalle pasta

  • shaved pecorino cheese to garnish

  • salt and pepper to taste

  • stock (optional)
  1. lightly brown the pancetta and drain off the oil.
  2. boil the pasta until al dente.
  3. slice the chanterelle into thin bite-size slices and add to the pancetta, along with the shallots. let the chanterelle juices release.
  4. Add cream. let the cream reduce to about half. You can add a bit of stock here to thin out the sauce.
  5. Add cooked peas and turn off the heat.
  6. toss the farfalle with butter; and place on two plates. Add the chanterelle sauce on top.
  7. top with pecorino, salt and pepper to taste.

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