If you get a couple handfuls of chanterelles from the forest and have some pasta in your pantry, dinner is sorted!
We don’t always have great weather in the summer here in Sweden, but sometimes these frequent rainfalls nourished the forest and gave us some early harvest with these beauties.
- 2 handfuls, brushed cleaned chanterelles
- 2 tbsp vegan or regular unsalted butter
- 1 small garlic cloves, finely sliced
- 1 shallot, finely sliced
- 2-3 tbsp soy sauce
- 150ml plant or regular whipping cream oatly
- 1 heap tbsp nutritional yeast (I use Renée Voltaire)
- 3 cups dried pasta of your choice (Long pasta such as spagetti or linguini are best)
- Salt and pepper to taste
Boil water in a medium pot, generously seasoned with salt.
Shred up large chanterelles into even pieces and sweat them in a large, dry frying pan on high heat. Once the chanterelles are starting to sweat, about 5 minutes in, add sliced shallots, garlic and butter into the pan, continue to sauté until chanterelles, shallots and garlic are soft. Reduce heat to medium high if needed.
Cook pasta according to package instructions. Save some pasta water in case the sauce is too thick.
Chanterelles should now reduced their size by half after sweating. Add butter, stir to coat. Then add whipping cream, soy sauce and nutritional yeast, stir gently to combine. Reduce heat to low simmer, taste and season with salt.
Drain pasta, divide into desire portions.
Serve chanterelle cream over pasta with freshly ground pepper and freshly chopped parsley.