How happy am I?!
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) Melt butter over medium heat and add olive oil, increase heat to medium-high. Sauté minced shallots until translucent. Add chanterelles & sage and cook for 3-5 minutes, until mushrooms are al’dente. Add chicken stock and tomato paste (can be pitched in frozen) and reduce to chicken ½