Chanterelle Pasta
2 pounds Fusili (curly) pasta
1 tablespoon butter
1 tablespoon olive oil
1 shallot, minced
1/2 pound chanterelle mushrooms, cut into large pieces
1 tablespoon fresh sage, chopped
touch of chicken stock
1 tablespoon tomato paste
touch of cream
grated Parmigiano-Reggiano

Serves 4-6.

Boil water for pasta. While pasta is cooking, sauté shallots in olive oil and butter. When shallots are translucent, add mushrooms and sage and continue to cook for a few more minutes. Add chicken stock and tomato paste and reduce until half the volume and then add the cream. Mix well with the pasta and top with some grated Parmigiano-Reggiano.

Posted by Pat on December 13, 2006 6:38 PM

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