2 handfuls fresh chanterelle mushrooms (slice if too big)
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons chopped parsley
1 to 2 tablespoons fresh thyme leaves or tarragon
1 garlic clove, minced
¼ of lemon slice
2 handfuls of orecchiette pasta, or other favorite pasta
Instructions
Cook pasta according to packet instructions. Meanwhile, over medium heat melt butter with olive oil and add mushrooms. Sauté until soft and just starting to lightly brown. Add garlic and sauté until fragrant. Add fresh thyme or tarragon and stir until fragrant. Squeeze the lemon slice over mushrooms and stir.
When pasta is ready to be drained, add just enough of the pasta water (a couple of spoonfuls) to the mushrooms, stir, and then add drained pasta. Adding the water allows for a slight sauce, enough to coat the pasta and chanterelles. You can add 1 tablespoon of butter, let it melt and then add parsley, season with salt and pepper. Serve right away.
Notes
The Culinary Chase’s Note: If you want to freeze chanterelles for later use, sauté chanterelles with chopped onion in butter, allow to cool and freeze. When defrosted, they will retain most of their flavor as a base for soup or to make a sauce for pasta. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2014/08/chanterelle-mushrooms-pasta/