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Autumnal Food - Chanterelles

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While pasta continues to dominate the food served on our dinner table, the multitude of ways it may be prepared is a real bliss. Today we opted for a simple mix of spinach pasta with chanterelles. I've always thought mushroom dishes were quite complex and time-consuming, but it was a very nice surprise to find out how wrong that assumption was. The dish I served tonight could have been ready in less than half an hour, have it been not for me making green pasta from scratch. I made green (spinach) pasta - the recipe has been posted in the post Pasta Frenzy Continues, but it may well be served with packet pasta to cut down on preparation time. As I mentioned, the sauce is both easy and quick to make, plus there's virtually nothing that could go wrong with it.




















You need:


300 g chanterlles
a pot of cream
fresh basil leaves
fresh oregano leaves
fresh parsley
salt and pepper
1 tbsp cooking oil
grated Parmesan




















Rinse and chop chanterelles, peel and chop garlic. Heat the oil on the frying pan and brown chopped garlic, add chanterelles, basil, oregano and parsley, stir in cream and season to taste. Serve on pasta of your choice and sprinkle Parmesan on top. Delicious!
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