I’ve been half-expecting someone to drop me a line and ask why there’s been so much seafood on SCB lately. It absolutely hasn’t escaped me how many of my recent recipes have included seafood — lobster and salmon and mussels. It’s even permeated by newspaper column, Maine Course, where this week I wrote about Clams with Pancetta, Onion and Basil. I wouldn’t blame anyone for calling me on it.
My kids and I love seafood, and we’ve been eating a lot of it lately.
That’s the interesting thing about writing a food blog for so many years — it trends to reflect our eating trends. Shortly after I was approached about writing Grains as Mains, my cookbook, SCB featured a series of recipes using ancient grains, for instance. It was what I was cooking with at the time.
Right now, in the depth of summer, our evenings include frequent stops at the local fish market we love.
But that’s not all we’ve been eating — swear. Rice and other grain bowls are in frequent rotation. So are chicken dishes, salads and sandwiches.
And, of course, pastas.
When a local chef (thanks, Brian!) tracked me down to share some lovely chanterelle mushrooms he’d foraged, I couldn’t wait to play with them. With visions of crostinis and pastas and stews dancing in my head, I set to work. Delicate but meaty, wild chanterelles are a joy. With a vaguely peppery flavor, they are delightful cooked in butter and a bit of white wine — so that’s what I’ve done here.
Chanterelle mushrooms are sauteed in butter and olive oil, and then seasoned with garlic before being cooked into a sauce with white wine. That’s all tossed with pasta and seasoned with salt and pepper. A sprinkle of shaved parmesan finishes it off.
This garlicky, rich pasta is easy to make but tastes like you spent hours in the kitchen. That’s my kind of meal.
Chanterelle mushrooms are typically foraged, although you can find dried ones online and in some stores. I haven’t tested this recipe with the dried variety.
What have you been cooking lately?
- ½ lb pasta
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cups chanterelle mushrooms, cleaned
- 4 cloves garlic
- ½ cup white wine
- salt and pepper, to taste
- parmesan, to taste
- Bring water to a boil for the pasta and cook according to package directions.
- While the pasta is cooking, melt the butter with the olive oil in a large saute pan. Add the mushrooms and cook, stirring occasionally, until they have released their moisture and much of it has evaporated.
- Add the garlic to the pan and stir well. Cook for 1-2 minutes, until fragrant. Add the wine and a ladleful of pasta water. Cook for 3-4 minutes, until the liquid reduces by half.
- Stir in the pasta. Taste and season as desired with salt and pepper.
- Top with parmesan, as desired.