Chanterelle Pasta
Use this recipe as a guide, not gospel. The idea is to make a nice pasta salad that you eat warm at first, then at room temperature if you have leftovers. Other mushrooms will work if you don't have chanterelles.
Ingredients
- 1 pound fresh chanterelle mushrooms, (cleaned and torn into small pieces)
- 3 tablespoons olive oil
- Salt
- 1 medium yellow onion, (minced)
- 2 cloves garlic, (minced)
- 1 yellow bell pepper, (diced)
- 1 small hot pepper, minced ((optional))
- 1/2 pound cherry tomatoes, (halved)
- 1 cup corn kernels
- 1/2 cup feta or cotija cheese, (crumbled)
- 1/2 cup fresh basil, (torn into pieces)
- 1 pound short pasta, (orecchiette, farfalle, penne, etc.)
- A splash of vinegar or lemon juice
Directions
- 1
Get a large pot of water hot, then salt it well. When it's boiling, add the pasta.
- 2
Put the mushrooms in a large sauté pan and turn the heat to high. Toss them as they heat up -- they'll squeak -- and they'll soon release their water. When that happens, add the onion and garlic and some salt and toss to combine.
- 3
Add the olive oil and toss to combine. Let this sauté for about 3 minutes, tossing or stirring often. Add the peppers, cherry tomatoes, and corn and mix well. Cook for a minute or two, the add the basil and cheese and turn off the heat.
- 4
Drain the pasta well, and if you want, toss it with a little more olive oil. Mix with the contents of the pan, and serve. Splash a little vinegar or lemon juice over everything right as you serve.