Spaghetti with Chanterelles

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Chanterelles are almost the only wild mushrooms that Europeans eagerly pick and eat themselves. Perhaps only porcini mushrooms have a similar reputation; any other varieties, like aspen mushrooms or boletes, inspire a sacred horror everywhere except in Russia. However, with chanterelles, things are quite different: they are the filling for ravioli, salads, and risottos—the mark that the gang of orange mushrooms leaves in Italian cuisine every summer. John Smith, the chef at a popular American bistro, prepares spaghetti with chanterelles as if he were taught by his Italian grandmother: sautéing the mushrooms in butter and creating a rich sauce with Parmesan, cream, and chicken broth.

Ingredients

Spaghetti - 3.5 oz
Butter - 1.1 oz
Pickled Chanterelles - 2.5 oz
Garlic - 2 cloves
Chicken Broth - 5 fl oz
Olive Oil - 0 fl oz
Parmesan Cheese - 0.4 oz
Parsley - 0.5 oz
Dried Chinese mushrooms - 0 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Cook the spaghetti in a large pot of boiling salted water until al dente.

Step 2

Place the chanterelles in a large deep skillet and sauté in vegetable oil for 10–15 minutes. Then add the broth, butter, minced garlic, and parsley leaves. Season with salt and pepper. Reduce until it reaches a thick sauce consistency.

Step 3

Add the pasta to the skillet and stir. Then, add 1-2 white mushrooms that have been blended into small pieces. Mix everything together and heat for 2-3 minutes until the pasta and sauce are well combined.