12 November 2013

HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS

HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
When I go to the effort of making HOME-MADE PASTA, I always make a special sauce to really cherish it. The same applies to Chanterelle Mushrooms: these gorgeous yellow trumpets deserve to be celebrated, so for us the two together are a perfect match. 
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
The beautiful wild Chanterelles, in Austria known as 'Eierschwammerl' (= egg mushrooms), are quite tasty in their own right. That very taste is  difficult to explain, but they can be fruity or woody, and are a little peppery. I guess for this reason in Germany they are called 'Pfifferlinge', with 'Pfiffer' coming from 'Pfeffer' = pepper. But not only are they tasty, they are also so pretty with their yellow-orange hats; and their consistency is a lot more meaty and 'crunchy' when cooked. 
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
They are great just fried in a little oil, or with scrambled eggs. In Austria we like to make them into 'Schwammerlsauce with Semmelknödel' = mushroom sauce with bread dumplings (will need to get to those another time...), again, with the mushrooms being the main star of the dish. But also with fish (they are great with carp... mmmmmhhhh... this brings back beautiful and tasty memories...), chicken, or pork; red meat can be a little overpowering for them; they also pair well with white wine and shallots. 
CARP FILET WITH CHANTERELLES
Unfortunately being wild mushrooms, Chanterelles tend to be a little more pricey, but thanks to their strong flavour, a hand-full goes a long way; and as I said, it's best to cook them so that they are the star of a dish, or the main side, or decoration. By the way, apparently many pharmacists in France are trained to identify edible wild mushrooms, and have mushroom identification posters hanging up in their pharmacies, so if in doubt you can take your proudly foraged mushrooms to the next pharmacy and have them identified. Just as well, I'd say...  :-)
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
Tip: When buying Chanterelles make sure they are not overly dirty, damaged or mushy. They should have a fresh, fruity, woody smell. Chanterelles will keep for a couple of days to up to a week in the fridge, best stored in a paperbag. Do not wash before storing. Do not soak chanterelles during cleaning, and make sure they are completely left to dry off before use. 
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
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Makes: 2-3 Portions as main course
1 Tbsp butter
50g bacon, cut into small cubes
2 banana shallots, finely diced
100ml rose (or white) wine*
100ml cream*
paprika powder
pinch of nutmeg
salt
freshly milled black pepper
Also: HOME-MADE EGG TAGLIATELLE (from app. 150-200g flour), or dried pasta
(* If you prefer not to use alcohol for the sauce, you can replace the wine and cream with vegetable stock for flavour, and sour cream for acidity and creaminess.)
Approximately an hour before making the dish, clean the Chanterelles: brush off any pieces of soil or needles with a very soft brush, or carefully and gently scrape off any debris with a small knife, making sure to pay special attention to the gill-like ridges underneath the cap, as these are a perfect hiding place for sand and little animals. Cut off a couple of millimetres off the ends of the stems and any brown, soft or mushy parts. Once cleaned, rinse the mushrooms quickly under running water, rubbing the top of the cap gently with your thumb. If they are very dirty, submerge them, small portions at a time, for a very short time in cold water, whirling them around with your hand to remove any trapped dirt, then remove them immediately. Do NOT soak them. Spread the mushrooms in a single layer on a couple of sheets of kitchen paper and leave to dry off completely before use. Cut the mushrooms roughly into equal size pieces, according to recipe requirements. I tend to keep a couple of medium size ones whole both for concentrated flavour, as well as decoration. 
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
In a large pot bring plenty of salted water to a boil. Meanwhile make the sauce: heat the butter in a pan over medium heat. Add the bacon and onion and fry until they are just starting to brown, app. 8 minutes. Add the dry, cleaned and chopped mushrooms and sauté on medium-high heat for app. 5 minutes. Then add the wine and leave to reduce almost completely. 
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMSHOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMSHOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
Add the cream, season with a little paprika powder, a pinch of nutmeg, salt and freshly milled black pepper. Leave the sauce to thicken a little, then add the chopped parsley. 
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMSHOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
When the sauce is ready, cook the pasta:  in contrary to dried pasta, fresh pasta will only take a couple of minutes to cook, so make sure to do this when the sauce is finished. 
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
Towards the end of the pasta cooking time, take a couple of spoons of the starchy pasta cooking water, add them to the sauce and stir under; drain the cooked pasta, add it to the sauce and mix well so that the pasta is nicely coated. 
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMSHOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS
Serve immediately, decorated with a couple of the whole, larger mushrooms on top, and sprinkled with chopped parsley. 
HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS


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HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS



HOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMSHOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMSHOME-MADE TAGLIATELLE WITH CHANTERELLE MUSHROOMS

Makes: 2-3 Portions as main course

1 Tbsp butter
50g bacon, cut into small cubes
2 banana shallots, finely diced
100ml rose (or white) wine*
100ml cream*
paprika powder
pinch of nutmeg
salt
freshly milled black pepper
Also: HOME-MADE EGG TAGLIATELLE (from app. 150-200g flour), or dried pasta
(* If you prefer not to use alcohol for the sauce, you can replace the wine and cream with vegetable stock for flavour, and sour cream for acidity and creaminess.)

Approximately an hour before making the dish, clean the Chanterelles: brush off any pieces of soil or needles with a very soft brush, or carefully and gently scrape off any debris with a small knife, making sure to pay special attention to the gill-like ridges underneath the cap, as these are a perfect hiding place for sand and little animals. Cut off a couple of millimetres off the ends of the stems and any brown, soft or mushy parts. Once cleaned, rinse the mushrooms quickly under running water, rubbing the top of the cap gently with your thumb. If they are very dirty, submerge them, small portions at a time, for a very short time in cold water, whirling them around with your hand to remove any trapped dirt, then remove them immediately. Do NOT soak them. Spread the mushrooms in a single layer on a couple of sheets of kitchen paper and leave to dry off completely before use. Cut the mushrooms roughly into equal size pieces, according to recipe requirements. I tend to keep a couple of medium size ones whole both for concentrated flavour, as well as decoration. In a large pot bring plenty of salted water to a boil. Meanwhile make the sauce: heat the butter in a pan over medium heat. Add the bacon and onion and fry until they are just starting to brown, app. 8 minutes. Add the dry, cleaned and chopped mushrooms and sauté on medium-high heat for app. 5 minutes. Then add the wine and leave to reduce almost completely. Add the cream, season with a little paprika powder, a pinch of nutmeg, salt and freshly milled black pepper. Leave the sauce to thicken a little, then add the chopped parsley. When the sauce is ready, cook the pasta:  in contrary to dried pasta, fresh pasta will only take a couple of minutes to cook, so make sure to do this when the sauce is finished. Towards the end of the pasta cooking time, take a couple of spoons of the starchy pasta cooking water, add them to the sauce and stir under; drain the cooked pasta, add it to the sauce and mix well so that the pasta is nicely coated. Serve immediately, decorated with a couple of the whole, larger mushrooms on top, and sprinkled with chopped parsley. 
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