orecchiete with chanterelle mushrooms

04 Oct

Our good friends Ed and Kay Pullen graciously shared a pound of chanterelle mushrooms with us.   I normally don’t make cream-based pasta sauces, nor do I order them at restaurants, but these gorgeous mushrooms called out for a decadent treatment!   Judging from the ohhs and ahhs around the table, I think it was a winner.

The original recipe called for 1 cup of heavy cream, but I just couldn’t do it.  I used a mixture of skim milk and heavy cream, but you could use half and half too.

Orecchiete pasta are “ear-shaped”, perfect for grabbing the sauce.

Orecchiete with Chanterelle Mushrooms

  • 1 lb. orecchiete pasta
  • 1 Tbsp. unsalted butter
  • 1 onion, finely chopped
  • 1 lb. chanterelle mushrooms, cut into bite-sized pieces
  • 2 Tbsp. port wine
  • 1 Tbsp. lemon juice
  • 2/3 cup heavy cream
  • 1/3 cup skim milk
  • salt and pepper
  • 2 Tbsp. chopped flat-leaf parsley

Bring a large pot of water to a boil.  Add pasta and cook until al dente.  Drain.

Using a large non-stick skillet, melt butter over medium heat.  Add onions and cook until soft, but not brown.  Add mushrooms and cook until they soften, about 4-5 minutes.  Add port and lemon juice and cook for 3 minutes.  Combine heavy cream and skim milk and pour into pan.  Simmer gently until sauce thickens, about 10 minutes.  Add parsley.

Toss sauce with cooked pasta and serve.

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Posted by on October 4, 2011 in pasta, vegetarian


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