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
4
10 minutes
20 minutes
Worldwide
Yellowfoot Chanterelles
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:
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
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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.
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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.
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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.
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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.
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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.
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Season the pasta with salt and pepper to taste. Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve hot.