Pasta with Chanterelles

Pasta with Chanterelles
Chanterelles add a new twist on the classic mushroom pasta. Versatile recipe that is fast and absolutely delicious.

6 sun-dried tomatoes, sliced into 1/4 inch strips
1 tablespoon plus 1 teaspoon unsalted butter
1 teaspoon shallots, minced
1/2 pound fresh Chanterelle mushrooms, cut into quarters
1 cup evaporated skim milk
1/4 teaspoon sea salt
1/8 teaspoon fresh cracked pepper
1 pound angel hair pasta
2 tablespoons freshly grated Parmesan
1 scallion, trimmed and sliced diagonally into 1/4 inch slices


Cover the sun-dried tomatoes with 1/2 cup boiling water and let stand about five minutes. Drain, reserving the soaking liquid.

Melt butter in a heavy skillet over medium heat and use it to sauté the shallots for about one minute, or until they're tender.


Add the mushrooms and tomatoes and continue to sauté for about 3 minutes, stirring almost constantly.

Stir in the milk, salt, and white pepper. Add the reserved soaking liquid and bring to a boil. Reduce the heat to low and simmer for about 12 minutes, or until the volume is reduced by about 1/4.

Cook the pasta according to instructions, drain and transfer to a large bowl.


Pour the sauce over the pasta and toss. Sprinkle with the Parmesan and scallions.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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