Pappardelle with Chanterelles
This pasta dish celebrates the nutty, forest flavour of chanterelles, with pine-scented rosemary and mellow Madeira in a garlicky cream sauce. You can use any ribbon pasta, but egg pappardelle has a delicacy to it that works really well here.
- 150g chanterelles
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 2 teaspoons finely chopped fresh rosemary needles
- 170g dried egg pappardelle
- Salt and freshly ground black pepper
- 2 tablespoons Madeira or dry marsala
- 150ml double cream
- Freshly grated parmesan, to serve
- Put a large pan of salted water on to boil. Clean and trim the chanterelles, and tear any larger ones in half.
- Put the oil into a cold, medium-sized frying pan. Add the garlic and half the rosemary, and set the pan over a low heat. Allow the garlic and rosemary to infuse the oil for about 5 minutes, then add the chanterelles. Turn up the heat a little and toss the mushrooms around to coat with the oil. Cook gently for three or four minutes.
- Add the Madeira and let it bubble for a few seconds before pouring in the cream. Stir well to coat and bring to a gentle bubble.
- Cook the pasta according to the instructions on the packet. When it is done, scoop out a good cupful of the water and set aside, before draining the pasta.
- The mushroom sauce will have thickened now, so use some pasta cooking water to thin it to the consistency of single cream. Taste and adjust the seasoning. Let it come to a gentle bubble then add the cooked pasta to the pan, toss to combine and turn off the heat. The pasta may soak up the sauce a little so use a little more pasta cooking water to keep the sauce light and fluid.
- Serve on warm plates sprinkled with the remaining chopped rosemary and some grated parmesan.
Recipe and photos by Otherwise for Wild Food UK