Pasta with Chanterelles

Chanterelles, also known as gallinacci, are mushrooms with a delicate and slightly peppery flavor that pair perfectly with pasta. Here’s how to prepare a delicious pasta dish with chanterelles:

Ingredients

• 320 g of pasta (fettuccine or tagliatelle work well)
• 300 g of chanterelles
• 2 garlic cloves
• Fresh parsley to taste
• 100 ml of cooking cream (optional)
• 50 ml of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan (optional)

Preparation

1. Clean the chanterelles thoroughly with a damp cloth or a brush, making sure to remove any soil residue. Avoid rinsing them under running water as they would absorb too much liquid, losing some of their flavor.

2. Mince the garlic and finely chop it together with the fresh parsley.

3. Heat some extra virgin olive oil in a large skillet and sauté the garlic over low heat until golden.

4. Add the chanterelles to the skillet and sauté over medium-high heat until they start releasing their natural juices.

5. Pour in the white wine and let the alcohol evaporate over high heat.

6. If you prefer a creamier version, add the cooking cream; otherwise, continue cooking the mushrooms until tender. Season with salt and pepper.

7. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente according to the package instructions.

8. Drain the pasta, reserving some of the cooking water, and add it to the skillet with the chanterelles. Mix well to combine everything; if needed, add a little cooking water to make the sauce more fluid.

9. Plate the dish and, if desired, sprinkle with grated Parmesan and a handful of chopped fresh parsley.

Serve your pasta with chanterelles hot and enjoy the union of flavors between earth and grain.

Trivia

Chanterelles are highly appreciated in Europe and are considered a true delicacy in northern countries like Germany and Poland. In Italy, they are harvested mainly in summer and autumn, periods when these mushrooms grow abundantly in the woods.