Pasta with Chanterelles and Prosciutto
A good creamy pasta packed with the deep rich flavors of Chanterelle mushrooms is the perfect comfort food. However, particularly as the temperature rises, heavy sauces packed with cream and butter can leave you feeling bloated and lethargic. Thankfully, this quick and easy Chanterelle recipe takes the delicious Italian pasta dish, pasta alla boscaiola, and cuts down on some of the heavier ingredients without reducing any of the flavors.
Cooking Chanterelle Mushrooms
When it comes to cooking with Chanterelle mushrooms, the key is to get the best quality mushrooms you possibly can. It can be nearly impossible to source quality fresh Chanterelles in your grocery store, especially if you’d prefer to support local small businesses. We set up Foraged specifically because of how hard it was to find excellent quality mushrooms from small growers and foragers and have made it a place where customers looking for the finest mushrooms can connect with artisanal growers across the country. Once you’ve got the best Chanterelles you can find, all you need to do to prep them for cooking is brush them down with a soft kitchen brush, give them a quick wash, and then pat them dry with kitchen paper.
350gr/12 oz tagliatelle pasta (or whatever pasta you enjoy)
280gr/10 oz chanterelle mushrooms
3 tbsp extra-virgin olive oil
1 shallot finely minced
Kosher salt and freshly-cracked black pepper
1 tbsp plain flour, sifted
85 ml/0.3 cup fresh warm whole milk
4 slice of Prosciutto roughly chopped
2 tbsp fresh parsley leaves, finely chopped
Heat around 2 tablespoons of extra-virgin olive oil in a skillet over a medium heat and cook the shallot until soft and golden.
Add your Chanterelles and cook for a further five minutes.
Dust the flour over the mushrooms and shallots and add the milk before cooking for a further two minutes, letting the sauce thicken.
Season with salt, pepper, and nutmeg to taste.
Remove the pan from the heat, cover, and set it aside.
In a smaller pan, cook the chopped Prosciutto until crispy, and then lay the Prosciutto on a bed of kitchen paper to absorb any excess oil.
Bring your pasta water to the boil and add a little salt.
Cook your pasta according to the package instructions.
Drain your pasta and reserve around 60ml/0.25 cup of the cooking water.
Add your pasta to your mushrooms and stir in the reserved pasta water, cooking over a low heat while stirring gently for around 2-minutes.
Plate up your pasta and mushrooms and top with the crispy Prosciutto and parsley.