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.
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.