Just a couple days from November 1 which means I’m craving all things cozy and warm, starting with this new recipe for Chanterelle Mushroom Pasta with Fried Sage. I saw these amazing chanterelles at the store recently and instantly knew I wanted to create a recipe around them. The result was even better than I thought.
This pasta is great for a weeknight meal. The preparation process consists of just about 4 steps, all of which are easy and only take a few minutes each. I love using gluten free pasta, but of course you can use whatever shape or type you prefer.
Tip: If you let the mushrooms cook a while until deep brown with all that butter, you’ll get this perfect nutty aroma and taste throughout. Take it to the next level by finishing with grilled lemon wheels or a simple sprinkle of juice and some parmesan cheese.
- 255g (9 oz.) Linguini, GF ( I recommend Manini’s)
- 2 handfuls chanterelle mushrooms
- ¼ cup butter, separated
- 1 small bunch fried sage
- Few sprigs fresh thyme
- 4 ounces (½ cup) mascarpone cheese
- 157 grams finely grated zest of 1 medium Meyer lemon
- 2-3 tablespoon juice of 1 medium Meyer lemon
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 3-4 tablespoons olive oil
- Extra lemon, grilled
- Parmesan cheese
- Ready mushrooms for sauteing. Using a brush, lightly brush off dirt and grime. Try to not wash them with water, it will affect their cooking process as they can get mushy.
- Cut off ends, and slice into more slim sized pieces if needed.
- In a large cast iron pan, warm 3 tablespoons butter. Just before all butter is melted, toss in mushrooms and thyme. Make sure each has their own space to lay flat on the pan.
- Let brown, undisturbed for around 4-6 minutes under medium to medium low heat. You should have a nice sizzle going throughout. Remove from heat when the air smells fragrant and mushrooms have a medium brown color. Set aside to cool.
- Back in the same pan over medium heat, add remaining 1 tablespoon butter. Using the same method, repeat this process for the sage leaves. Set aside to cool when completed.
- Bring a large pot of water to boil and salt generously.
- Meanwhile, place the mascarpone, zest, juice, salt, and a few grinds of pepper in a small bowl and whisk to combine; set aside. If you have any trouble getting the mascarpone to be flexible, place in microwave for a few seconds to slightly soften.
- Add the pasta to the boiling water and cook until al dente.
- Reserve about ½ cup of the pasta water, then drain the pasta.
- Return the pasta to the pot. Stir in the mascarpone sauce.
- Add ¼ cup of the reserved pasta water (more if necessary) to keep the sauce loose but not too watery. Add more if needed.
- Place creamy pasta on plate. Top with mushrooms and fried sage. Garnish with optional extra lemon and parmesan cheese. Serve immediately and enjoy!