How happy am I?!

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Golden Chanterelle mushrooms at Berkeley Bowl, 9.50 per pound. Score!
I forget where I found this recipe originally, but this is the copy I've been passing around for years so it's irreverently worded but so good.

Chanterelle Pasta

Serves 2 exceptionally greedy people or 4 people with some sense of dignity

30 minutes tops, incl. prep


Ingredients

1 T. butter

1 T. olive oil

½ pound chanterelle mushrooms, cleaned and cut into formidable but bite-sized pieces

1 shallot, minced

1 T. fresh sage, v. finely chopped

½ C. chicken stock

1 T. tomato paste*

2 T. cream

salt & pepper

cooked pasta for two people, (fusilli or similarly curly bite-sized pasta works well)



  1. Melt butter over medium heat and add olive oil, increase heat to medium-high.

  2. Sauté minced shallots until translucent.

  3. Add chanterelles & sage and cook for 3-5 minutes, until mushrooms are al’dente.

  4. Add chicken stock and tomato paste (can be pitched in frozen) and reduce to chicken ½ volume.

  5. Stir in cream and adjust flavor to taste with salt & pepper.

  6. Combine with pasta & serve with a bit of fresh grated Parmesan.

*Tomato Paste: Open the can on one end & stick it the freezer until solid, open the other end and extract the cylinder of yummy tomato paste, stick that puppy in a Ziploc bag and keep in the freezer, whacking off a bit whenever needed.

Comments

Trina said…
OMG! How did I miss the shrooms?! I was just at Berkeley Bowl today too!... oh wait, I know, I was distracted by the $3.95 for a 1lb bag of Basil. I'm going to make enough pesto to last the winter. But I'm going to have to go back and get some mushrooms now!
8:36 PM
Anonymous said…
Sweet find - that's a great price! Check out our chanterelle mushroom recipe contest at MarxFoods.com - we'd love to have you enter it!
10:08 AM
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