Chanterelle pasta
Servings: 2 servings
Ingredients
pasta:
- 6.5 oz (180g) pasta I used spaghetti
- 2 tablespoons olive oil
- 1 tablespoon butter
- 5 twigs thyme
- 5 cloves garlic finely chopped
- 1/2 lb (225g) chantarelle mushrooms
- 1/4 cup dry white wine or 1 Tbsp lemon juice
- 3 medium tomatoes about 14 oz/400g
- small handful grated Parmesan cheese about 1/2 cup (1.5oz/45g)
- salt and pepper to taste
to serve: fresh thyme leaves
Instructions
- Cook the pasta al dente in well-salted water (the pasta should have a bit to it).
- Wash the mushrooms, pat thoroughly dry with paper towels. Cut larger mushrooms in half, leave the smaller mushrooms whole.
- Pour hot water over the tomatoes and peel them. Cut two tomatoes into large cubes and one into very fine cubes.
- In a large frying pan, heat the olive oil and butter, add the chopped garlic and thyme twigs, cook for 1 minute, then add the chanterelles. Cook over high heat for 1-2 minutes (don't stir the mushrooms).
- When the mushrooms start to release water, add the wine and cook for 1 minute.
- Add the chopped tomatoes and cook, stirring, for about 2-3 minutes. Discard the thyme twigs.
- Take the pan off the heat, add the Parmesan cheese, thyme leaves, and cooked pasta. Toss everything together, season with salt and pepper to taste.
- Serve sprinkled with fresh thyme leaves.
- Enjoy!
Notes
- Calories = 1/2 of the recipe (this is only an estimate!).
- For the best flavor, use only ripe and fresh tomatoes.
- Out of the chanterelles season, you can use cremini mushrooms.
- Instead of thyme, you can use fresh rosemary.
- Instead of fresh thyme, use 1.5 teaspoons dried thyme.
- Instead of wine, add at the end some lemon juice to the dish.
Nutrition
Calories: 617kcal