Pasta with Chanterelles

Pasta with Chanterelles

Pasta with Chanterelles

On a fine summer day overlooking Lake Michigan, with a glass of super cold, super crisp chardonnay by your side, this pasta makes an elegant luncheon. If you can't be by the lake, it holds its own very well on a deck or a porch. Try it with an arugula salad and crusty bread.

6 sun dried tomatoes, sliced into 1/4 inch strips
1 tablespoon plus 1 teaspoon unsalted butter
1 teaspoon shallots, minced
1/2 pound chanterelle mushrooms, cut into quarters
1 cup evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 pound Spelt angel hair pasta
2 tablespoons freshly grated Parmesan
1 scallion, trimmed and sliced diagonally into 1/4 inch slices

Cover the dried tomatoes with 1/2 cup boiling water and let stand about five minutes. Drain, reserving the soaking liquid. Melt butter in a heavy skillet over medium heat and use it to sauté the shallots for about one minute, or until they're tender. Add the mushrooms and tomatoes and continue to sauté for about 3 minutes, stirring almost constantly. Stir in the milk, salt, and white pepper. Add the reserved soaking liquid and bring to a boil. Reduce the heat to low and simmer for about 12 minutes, or until the volume is reduced by about 1/4. Cook the pasta according to instructions, drain and transfer to a large bowl. Pour the sauce over the pasta and toss. Sprinkle with the Parmesan and scallions.

Thanks to Earthy Delights
for this recipe

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