I consulted several recipe books for different variations on how to make the actual gnocchi pasta and landed on Mario Batali's version, along with a sauce inspired by my affection
for chanterelle mushrooms.
If you try this recipe
for chanterelle mushroom pasta please let me know!
Not exact matches
I was looking
for a creamy sauce in which to feature my fresh
Chanterelle mushrooms and this looks like it will fit the bill.
2 pounds new potatoes 1/2 pound (or more)
chanterelle mushrooms 3 tablespoons butter 3 garlic cloves, pressed Salt Small handful of fresh dill, coarsely chopped, plus a few sprigs
for garnish Small handful of flat - leaf parsley, coarsely chopped Lemon
I substituted olive oil
for the butter and used crimini
mushrooms instead of
chanterelles - still fantastic.
2 ounces dried
mushrooms (such as morels, porcini, shitakes, and
chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems
for the herb sachet) 3/4 pound assorted fresh
mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Instead of directly adding all the
mushrooms to the pot as instructed, I sauteed the
Chanterelles in butter then added the rest of the
mushrooms after the chantrelles had sauteed
for a few minutes, (as most of the
mushrooms in the mix are more delicate), and then added Sherry cooking wine
for reduction.
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle
mushrooms (you could substitute
for cepes or
chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley
Soak dried
chanterelle and porcini
mushrooms in hot water
for 30 minutes.
Douglas fir saplings,
for instance, depend on matsutake and
chanterelle mushrooms.
«We would pick porcini and
chanterelles which she made into
mushroom soup or sauce
for steaks,» he says, «But I didn't learn about the medicinal, or the psychedelic, properties of
mushrooms until much later.
(sornette = fiddlesticks, girolle =
chanterelle - type of
mushroom, litron = old fashioned word
for litre)