Have you already seen these beautiful bright orange little mushrooms in every single supermarket? Those are chanterelles, they are seasonal and they are extra delicious. While I usually enjoy them just fried with a little butter and salt, this time is different.
This quick spaghetti recipe is simple but delicious and really beautiful. Make the sauce while your pasta is cooking, mix everything together, sprinkle with grated Parmesan cheese and fresh chopped parsley if you are feeling extra fancy (and have those on hand).
*Always save some pasta water in case you need to loosen the sauce a little bit when mixing it with cooked pasta.
** Mushrooms absorb water like sponges, I suggest using damp paper towel to clean them instead of washing with a lot of water.
Spaghetti with Chanterelles in Creamy Garlicky Sauce
- 250 gr spaghetti
- 300 gr chanterelle mushrooms
- 1 medium shallot
- 1 clove garlic
- 100 gr bacon bits or diced ham
- 200 ml cooking cream
- 1/2 tsp dried oregano
- salt (to taste)
- ground black pepper (to taste) Optional (for garnish):
- grated Parmesan cheese
- fresh parsley leaves, chopped
- Cook pasta according to instructions in a well salted water.
- Preheat a frying pan on a medium high heat.
- Dice a shallot, fry until translucent using neutral cooking oil.
- Add clean chanterelles to the pan, fry until the moisture is drawn out and the start getting nice golden color.
- Season with salt and oregano.
- Add a finely grated clove of garlic.
- Add bacon bits/diced ham.
- Add cream, adjust seasoning, bring to a boil, reduce the heat.
- Let simmer gently for additional 2-3 minutes, turn off the heat.
- Mix with cooked pasta, use reserved pasta water to loosen the sauce.
- Optionally: garnish with grated parmesan and fresh parsley.