Karen Lee Cooking Class Karen Lee Cooking Class
Recipes
PASTA WITH CHANTERELLESprint

This recipe was inspired by Jami Voge, one of my students who returned from Italy and described this dish to me.

Ingredients:

  • 1/4 pound chanterelles, washed and drained, dried, then sliced lengthwise
    (If you can't find chanterelles (girolles) then substitute any kind of mushroom. A variety is nice, like cremini, shitake, and Portobello. Hedge Hogs or Black chanterelles are wonderful too.)

  • 1/4 pound pasta
  • 2 cloves garlic, sliced
  • 1 tablespoon shallot, sliced
  • Salt
  • 1 tablespoon olive oil
  • 1/8-teaspoon cayenne or crushed dried chili peppers
  • 1 teaspoon porchini powder, optional
  • 1 tablespoon chopped parsley
  • Freshly grated Parmesan cheese

    Procedure:

    Sauté garlic and shallot in olive oil. Remove from skillet. Add additional 2-3 tablespoons oil and then the mushrooms. Turn up the heat and sauté for a few minutes. Add the salt and the chili peppers. Add porchini powder. Sauté about 3-5 minutes or until the mushrooms have become brown and crispy and are cooked through. Off heat.

    Boil the pasta in salted water until tender but firm (al dente), about 7 minutes. Drain and then add to the chanterelles. Toss.

    Place in a pasta bowl and add the Parmesan cheese. Toss then sprinkle with the parsley and serve immediately.

    Notes:

    I like to use different types of pasta for this dish. Fresh fettuccini from Rafetto's - their pasta is sold at Fair Way. Sometimes I use stuffed pasta that is made in Bologna, Italy - also sold at Fair Way and Stuwarts in Amagansett. The brand name is "Bertagni". They make four different kinds: mushroom, cheese, spinach, pumpkin. Really delicious.

    You have to use them up in three days after opening the package, so what I do is: After the second day I boil them and then use them for 3-5 days after and heat a few up at a time in an iron skillet with a little olive oil. I sauté them for about 30 seconds on each side and then top them with some sauteed scallions or shallots and Parmesean cheese. Or I drop the boiled Tortellini or Ravioli in vegetable soup.



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