A few weeks ago, I had the great pleasure to be invited over for home-made chanterelle ravioli at my friends' house.Yesterday, armed with a large basket (slightly overoptimistic) and with one half of the mushroom expert couple, I explored the woods in the back of my house. S., with her well-trained eye for even tiny chanterelles, immediately spotted some. Lucky me, they ended up being dinner for me tonight.
Spaghetti with fresh Chanterelles (makes 1 serving):
1/4 white onion, finely chopped
1/2 TB butter or ghee
cup of fresh chanterelle mushroom, cleaned with a wet towel, and slightly chopped
salt, pepper to taste
1 TB creme fraiche
1 TB freshly chopped flat-leaf parsley
to serve: parmesan
2 oz spaghetti, cooked al dente based on instructions.
Cook pasta first. In a skillet, heat the butter or ghee, and on low-medium heat sautee the onions until they are translucent. Add the chanterelles, and cook on medium heat gently for 3-5 min. Add salt and pepper to taste, and the creme fraiche. The creme fraiche should melt into the wild mushroom and intensify their flavor. Once the spaghetti are cooked, at 3-4 TB of the pasta water to the sauteed chanterelles mix, and also add the drained pasta. Stir gently, mix, add in parsley and serve with freshly grated parmesan cheese.
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