We are lucky enough to live where we can find a lot of wild mushrooms. I don’t know much about mushroom foraging but I do recognize chanterelles. They grow in abundance here and are so tasty. It’s fun to go in the woods after some good rain and picking them. These were gifted to me and I never say no to accepting some.
This time, I made a simple pasta with them. The rest of the chanterelles are cooked with garlic and frozen for another time. A great substitute are oyster mushrooms, more readily available in grocery stores, except for here, not sure why.
Ingredients for 2
- 1/2 lbs or 225 grams of bucatini pasta
- 2 tablespoons of butter
- 1 lbs or 450 grams of chanterelles or oyster mushrooms
- 3 cloves of garlic
- A good handful of fresh parsley
- 1 1/2 cups of cream
How to make it
- Boil water for pasta. Once to a boil, add a good amount of salt to flavor the water. Add the pasta to the water and boil as on package instructions till al dente.
- I use a large pan where the mushrooms fit in one layer. Heat the pan over medium high heat. Let the butter melt. Then add the mushrooms and garlic. Let them cook down before seasoning with salt and pepper, about 8 minutes.
- Stir in the fresh, minced parsley.
- Then add the heavy whipping cream and bring to a simmer. Let it simmer for about 10 minutes, it’ll thicken a bit and season again with pepper. Taste before adding more salt.
- Meanwhile, drain the pasta in a colander and save some of the pasta water.
- Add the pasta to the sauce and carefully mix it all together. Add pasta water as needed, a tablespoon at a time if you think it needs more liquid.
- Serve in pasta bowl and enjoy!
Serving suggestions
You could sprinkle with parmesan cheese and more parsley. Put some garlic bread to the side or a fresh green salad.
