Chanterelle Mushroom Pasta with Fried Sage


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.

Enjoy!

CK



Chanterelle Mushroom Pasta with Fried Sage

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.

Servings: 2

Ingredients

  • 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 g finely grated zest of 1 medium Meyer lemon
  • 2-3 T. juice of 1 medium Meyer lemon
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 3-4 T. Olive oil

Garnish (optional)

  • Extra lemon, grilled
  • Parmesan cheese

Instructions

  • 1. 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.
    2. Cut off ends, and slice into more slim sized pieces if needed.
    3. 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.
    4. 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.
    5. 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.
    6. Bring a large pot of water to boil and salt generously.
    7. 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.
    8. Add the pasta to the boiling water and cook until al dente.
    9. Reserve about ½ cup of the pasta water, then drain the pasta.
    10. Return the pasta to the pot. Stir in the mascarpone sauce.
    11. Add ¼ cup of the reserved pasta water (more if necessary) to keep the sauce loose but not too watery. Add more if needed.
    12. Place creamy pasta on plate. Top with mushrooms and fried sage. Garnish with optional extra lemon and parmesan cheese. Serve immediately and enjoy!

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