This quick and easy pasta dish with chanterelle mushrooms is a great option for a weeknight meal that gives the impression you put a lot of work into it! Pink peppercorns & mascarpone turn it into something delectable! I picked up a package of bird’s nest egg noodles which are somewhere between tagliatelle and linguine in size. Named “noodle nest”, I’ll just call them linguine.
If you are not familiar with these mushrooms, chanterelle are the bright orange or yellow mushrooms that resemble a little trumpet with wavy capped edges. Lucky for us, the early part of the season starts at the end of June (yes, so happy that they are back again!), but the season really peaks in late summer and the fall. One of my favorite variety of mushrooms, these golden gems have a unique slight fruity flavor that compliments just about any dish without ever overpowering other ingredients. Keep in mind though, they are definitely one of those types you want avoid eating raw as they can give your stomach the hully gully’s. Wouldn’t think of it. Chanterelle mushrooms are best appreciated when cooked in a simple manner — like sautéing them in a little butter and garlic. Simply amazing!
Want to know more about these mushrooms? Click here.
It’s easy to half this recipe if your are planning a dinner for two! I keep the garlic at one clove but the rest halved. But don’t feel like you need to skimp on the chanterelle mushrooms – they are delicious!
LINGUINE WITH CHANTERELLES, PINK PEPPERCORNS & MASCARPONE
400 g linguine pasta, reserving 1/2 cup (120 ml) cooking liquid
1 tablespoon butter
2 shallots, diced
1 garlic clove, minced
350 g chanterelle (Pfifferling) mushrooms, cleaned
1/2 teaspoon pink peppercorns, slightly crushed with the back of a spoon
1/4 teaspoon salt
1/2 cup white wine (120 ml)
1/2 cup vegetable broth (120 ml)
1 tablespoon fresh thyme leaves, plus more for garnishing
3 tablespoons mascarpone
1 tablespoon freshly squeezed lemon juice
additional salt and freshly ground pepper to taste
freshly grated Parmesan cheese, to serve
1. Cook pasta according to packet directions, until al dente, in a large pot of salted, boiling water. Drain, reserving 1/2 cup (120 ml) cooking liquid, and return pasta to pot.
2. Thoroughly rinse the chanterelle mushrooms to remove small debris. Gently pat dry with paper towels, try to dry off all excess water. If the mushrooms are very big, cut into even sized pieces.
3. Heat the butter in a large skillet over medium-high heat. Cook the shallots and garlic until soft, about 2 minutes. Add the mushrooms and pink peppercorns to the pan and season with salt. Cook on medium heat until mushrooms are tender, stirring occasionally, about 4-5 minutes.
4. Turn the heat to high. Add the wine and cook for 3 minutes until liquid evaporated.
5. Add the broth and thyme leaves, reduce the heat to medium-low and simmer until liquid is slightly reduced.
6. Remove the pan from the heat. Add the mascarpone cheese and lemon juice. Stir until creamy.
7. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the parmesan. Season with salt and pepper, to taste.
8. Toss well to coat the pasta, slowly adding some of the reserved pasta water, until the sauce reaches the desired consistency.
9. Garnish with thyme leaves and grated parmesan. Serve immediately.