Chanterelle Pasta with Smoked Gouda

Chanterelle Pasta with Smoked Gouda

from spicygelato.kitchen
35 min
6 servings

The rich and delicate flavor of chanterelle mushrooms shine in this pasta! Earthy, nutty, slightly fruity, peppery; this dish is extra special! A kiss of smokey Gouda cheese is the bow on top!

Ingredients

  • 1 shallot (finely chopped)
  • 1 lb chanterelle mushrooms (tough stems trimmed; see notes)
  • 2 tbsp extra-virgin olive oil
  • 4 garlic cloves (minced)
  • ¾ lb spaghetti
  • ½ cup dry white wine (may sub for stock of choice)
  • ¾ cup vegetable or chicken stock (I typically use chicken)
  • 2 tsp Dijon mustard
  • 2 tbsp butter
  • ⅓ cup heavy cream
  • mix of fresh herbs (I used thyme, parsley, and chives; see notes)
  • 1 cup smoked gouda (heaping cup; freshly grated)
  • kosher salt (for pasta water and to taste)
  • freshly ground pepper (to taste)

Directions

  1. 1

    Rinse the chanterelles under a light stream of cold water to clean them. Allow the chanterelles to soak up some water. I know this seems counter-intuitive and just plain wrong but it's actually a good technique for this recipe. All that soaked up liquid will work well for the pasta sauce.

  2. 2

    Warm the chanterelles in a dry pan with the shallots, cooking on medium-high heat until the chanterelles have released their liquid and are wilted. Add the olive oil and minced garlic; cook for another minute. Be careful not to brown the garlic!

  3. 3

    While the chanterelles are cooking, let's make the pasta! Bring a pot of generously salted water to a roaring boil. Cook the pasta until al dente, as per the package instructions.

  4. 4

    Add the wine and reduce by half, then add the chicken stock and Dijon. Cook for a couple of minutes.

  5. 5

    Reduce the heat to medium-low. Add butter, fresh herbs, cream, and shredded smoked Gouda to the pan; stir until incorporated.

  6. 6

    Transfer the cooked pasta to the pan using tongs. Toss until the noodles are coated in the sauce. Add a splash of starchy pasta water, as needed. Taste one final time and adjust seasoning with salt and pepper.

  7. 7

    Transfer the pasta out of the pan with tongs. Twirl the noodles into warmed pasta bowls. Spoon the mushrooms and sauce over the pasta nest. Garnish with fresh herbs and more smoked Gouda (optional). SERVE HOT!