I did this recipe such a long time ago that I almost forgot about it. And I might have forgotten how to make it if it wouldn’t be so simple and quick.
As I mentioned previously here, more than two weeks ago I found some fresh chantrelle mushrooms at the supermarket and decided to try and transform them into something delicious. Especially because my boyfriend was quite the non-believer and seemed to be quite reluctant to eat them.
He was probably reminiscing over over something that happened last year, when we were in the country side and bought some and wanted to cook them and he was utterly not impressed – but, then and there my wonderful kitchen was far away and my fridge and pantry could not offer their help with all the additional ingredients. Plus he chose to eat the really well cooked version of the mushrooms, instead of really enjoying the tender and flavourful version I made.
But enough with that, let me tell you that this recipe was absolutely wonderful and delicious and he really liked them (would have asked for a refill if available).
So here we go:
- 500 g chantrelle mushrooms, washed and roughly chopped
- 3 cloves of garlic
- 250 ml heavy cream
- 200 ml dry white wine
- 150 g grated Parmesan cheese
- salt, pepper, butter, olive oil
- 2-3 thyme sprigs or sage leaves
- 300 g orecchiette pasta
- Cook pasta according to package directions; drain.
- Clean the mushrooms and place them on paper towels to dry. Cut them in large pieces.
- Heat oil and butter in a large pan over medium heat; add the crushed garlic and cook until fragrant.
- Add the mushrooms and cook until all excess water evaporates. Add the wine and cook until it evaporates.
- Stir in the cream and thyme or sage and cook for another 3-4 minutes. Add the grated Parmesan. Stir in the cooked pasta and coat with sauce. Cook for another couple of minutes and serve with fresh grated Parmesan on top.
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