A delicious vegetarian recipe for Pasta with chanterelle mushrooms and toasted almonds. Full of nutty flavours.
160g dry pasta
1/4 cup slivered almonds
2 large shallots, finely chopped
2 cloves of garlic, crushed
400-500g fresh chanterelle mushrooms
50ml white wine
75ml single cream
salt and freshly ground black pepper to taste
Carefully wash the chanterelles – they have lots of nooks and crannies and easily collect dirt and foreign particles, so they do need a good wash. Do not immerse them in water – they will absorb it and become unappealingly soggy – far better to rinse them under running water and carefully pick off any stubborn bits of dirt. Lay them out on kitchen towel to dry and slice larger ones in half.
Cook the pasta in plenty of salted water, according to the package instructions.
While the pasta is cooking, toast the almonds over medium heat in a dry non-stick frying pan. Watch them like a hawk and turn frequently so that they don’t burn, and remove from the heat when they start to brown.
In a large heavy-bottomed frying pan, melt the butter and add the shallots and garlic. Once the shallots are translucent, add the chanterelles and cook for about 4 minutes, until they are heated through. Add the wine and allow the liquid to evaporate before adding the cream. Allow the cream to heat through and remove from the heat (if you want to add more liquid to the sauce, add ladlefuls of the pasta water and mix well). Test for seasoning and add salt and pepper to taste.
Drain the pasta and return to the cooking pot. Add the chanterelle sauce and mix well. Spoon into serving bowls and top each bowl with a handful of toasted almonds.
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