Yellowfoot chanterelles, also known as winter chanterelles, have a delicate flavor that pairs well with a variety of dishes. Here's a simple and delicious recipe to highlight their unique taste:
Yellowfoot Chanterelle Pasta
Yellowfoot chanterelles, also known as winter chanterelles, have a delicate flavor that pairs well with a variety of dishes. Here's a simple and delicious recipe to highlight their unique taste:
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
Yellowfoot Chanterelles
- Cuisine
Worldwide
Ingredients
- 250g yellowfoot chanterelles, cleaned and trimmed
- 250g pasta (Our Truffle tagleatelle works pretty well)
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Directions
- Clean the yellowfoot chanterelles by gently brushing off any dirt or debris with a soft brush or cloth. Trim the ends if necessary. Avoid washing them as they can absorb water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions around 8 min until al dente. Reserve about 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and chopped shallot to the skillet and sauté until fragrant and translucent, about 2-3 minutes.
- Add the cleaned yellowfoot chanterelles to the skillet with the garlic and shallot. Cook, stirring occasionally, until the mushrooms are tender and golden brown, about 5-7 minutes.
- Once the mushrooms are cooked, add the cooked pasta to the skillet with the mushrooms. Toss everything together gently, adding a splash of pasta water if needed to loosen the sauce and help it coat the pasta evenly.
- Season the pasta with salt and pepper to taste. Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve hot.