Because we gave our favorite mini chanterelles a nice shoutout this month, we wanted to share a recipe that pairs perfectly with Cantharellus cinnabarinus in particular!
Summer Pesto Pasta with Chanterelle Mushrooms
This dish is the perfect mix of sweet and savory
DISCLAIMER: *As with all wild foraged edible mushrooms, be sure to have a 100% positive ID before consuming & be sure to always cook your mushrooms throughly, sautéing them for at least 10 minutes on medium heat before consuming. Never consume wild edible mushrooms raw.*
What you’ll need:
~2 cups Foraged Chanterelle mushrooms, 2 table spoons butter, 2 cloves garlic, pesto, grape tomatoes, pasta of your choice
*optional +brown sugar +cayenne +sriracha + parmesan cheese (or nutritional yeast to keep it #vegan)
1. Clean your chanterelle mushrooms - either blow off dirt, wipe off dirt with a damp cloth, or if they’re too dirty, rinse them*
*If rinsing is required - be sure to sauté without fat (butter/oil) first to allow the water to steam out of the mushrooms before moving on to step 3.
2. Boil salted water for your pasta of choice.
3. Sauté your chanterelle mushrooms in a medium pan (cast iron preferred) on a medium heat, adding butter + garlic, stirring here & there for at least 10 minutes.
*Optional: I like to add brown sugar and a touch of cayenne to enhance the sweet/savory mix.*
4. Add sliced grape tomatoes after mushrooms are thoroughly cooked.
5. Add pasta to water and cook for 6-8 minutes - strain.
6. Add cooked pasta to veggie pan and add preferred amount of pesto sauce. Stir & add any additional toppings before serving.