Sage and Chanterelle Pappardelle
Chanterelles aren't in season very long and even then they can be hard to come by. If you're lucky enough to get your hands on some, let them shine in this simple but decadent pasta. The woodsy flavor of chanterelles is accented by the musky fragrance of sage and the rich cream and parmesan. A rich wide noodle like pappardelle soaks up the sauce and matches the texture of the roughly chopped mushrooms for a well-balanced dish.
Ingredients
- 12 oz papppardelle (or pasta of your choosing)
- 2 lbs. fresh chanterelles, roughly chopped
- 1 sprig fresh sage (about 3-4 leaves)
- 2 coves garlic, minced
- 2 tbsp unsalted butter
- 1/4 cup cream
- 1/4 grated parmesan
- kosher salt, to taste
Instructions
- Boil pasta in well-salted water until al dente. Set aside.
- Cook mushrooms in a large, dry saucepan over medium-high heat for about 10 minutes or until they stop releasing water.
- Drain mushrooms, reserving mushroom broth for use in the sauce.
- Melt butter in a large saucepan over medium-high heat.
- Add the sage and garlic and brown for 2-3 minutes over medium heat.
- Turn the heat down to medium low and add the cream and parmesan. If the sauce is too thick, add some mushroom broth to loosen it.
- Add mushrooms and pappardelle to the pan and toss to coat.
- Add salt to taste and serve pasta with more grated parmesan and fresh sages leaves as garnish.
