Chanterelle season is almost over in Sweden. Sadly, I didn’t know that when my boyfriend and I went searching for some free food.
My expectations were high. I could see my fridge filled with chanterelles. Creating at least ten different dishes with them, like quiche, chanterelle pasta, chanterelle toast, polenta. Ma god so many ideas I had (still have but have no chanties).
This was the first time for me going mushroom picking and to be honest I can’t even see the difference between poisonous, look-alike chanterelle, and the real thing. That’s why I waited so long, to find someone who knows the difference, so I don’t kill myself by mistake.
Well, I can say that we came home with empty bags and fillings of failure. Ok, mostly me, because of my high hopes. But we had a nice walk/hike in the forest, so the day was still great.
Zero found mushrooms didn’t stop me. I went to the store and bought some. And voilá, this creamy chanterelle pasta recipe came to life.
- 2 port. pasta
- 1 medium-size yellow onion
- 1 tbsp olive oil
- 400g (14 oz) chanterelle mushrooms
- 1 tsp dried thyme
- 1 tsp salt, or to taste
- 2 dl (½ cup) plant-based cooking cream
- 1 tbsp Chinese soy sauce
- 1 tbsp cornstarch + 3 tbsp water
- Cook the pasta according to package directions and drain.
- Chop onion. Preheat a large pan with a tbsp of olive oil and sauté onion, on medium heat until medium soft.
- Add cleaned chanterelle mushrooms and sauté for a few minutes until they start to become soft.
- Add dried thyme, salt, cooking cream, and soy sauce, bring to a boil.
- Reduce the heat.
- To thicken the sauce mix 1 tbsp cornstarch with 3 tbsp water. Add to pan and stir continuously. Stir until sauce thickens.
- Serve with cooked pasta and a salad of your choice.