Chanterelle season in the Pacific Northwest lasts through the fall and into the early winter chill, and while you won’t find me poking around the woods for edible toadstools, you will certainly find me buying them by the pound out of that giant refrigerator in the back of our Costco. If you’ve also picked up some of these tasty delicacies, or were simply considering it, please allow me to share my favorite Chantererelle recipe.
- 1 lb (roughly 4 cups) Chanterelle mushrooms – cleaned and chopped
- 2 shallots – diced
- 2 garlic cloves – minced
- 1/2 lb of pappardelle (or your favorite dried pasta)
- 2 tbs extra virgin olive oil
- 1 tb salted butter
- 1/2 cup dry white wine
- 1/2 cup fresh parsley – chopped
- Red pepper flakes
- Salt and pepper
- Prepare the pasta according to package directions. Drain it and set it aside.
- As the pasta cooks, clean and chop the mushrooms. If yours were like mine, they’ll come in many different sizes. Regardless, I’ve found that the best way to clean chanterelles is to fill a big mixing bowl full of cold water, and quickly dunk the mushrooms in one or two at a time and rub the the dirt off with your fingers. Then let them dry out on a kitchen towel while you prep the rest of the ingredients. I like to do a rough chop on the mushrooms right before I cook them.
- In a large sauté pan, heat the olive oil over medium heat. When the oil shimmers, place the diced shallots and minced garlic in the pan, and sauté for 1-2 minutes.
- Just as the shallots and garlic begin to get some color on them, add the mushrooms, a 1/2 teaspoon of red pepper flakes and season the whole mixture with salt and pepper. Toss it all together and cook – stirring occasionally – for 5 minutes. Add the tablespoon of butter, and continue to cook for another 2-3 minutes, until the mushrooms reduce and begin to brown.
- Add the wine, and stir it all around again, scraping off any yummy bits that are stuck to the pan, and then let it simmer for 5-10 minutes. You can reduce the heat slightly if you feel like it’s too hot. You want the liquid to reduce a small amount, but not too much.
- Toss the pasta and parsley into the mushroom mixture, and cook for no more than a minute, just to bring the pasta up to temperature.
- Serve it up. It’s delicious as-is, but adding a touch of fresh grated Parmesan and a drizzle of good olive oil will bring it over the top!
I also recommend enjoying it with a glass of the wine that you used in the cook, so choose wisely! Cheers!