A lovely and distinguish pasta dish with chanterelle mushrooms.
Swedes love mushrooms and they love picking mushrooms in the woods when it’s the season. When most French people are afraid of picking the wrong mushrooms, Swedes are on the contrary quite confident and they usually know exactly how to recognize some species.
Among them, the golden chanterelle mushrooms (also called girolle) are the ones you can find easily in Sweden during summer and in the beginning of the fall season, and they are also very easy to recognize so that you can’t really go wrong while picking them in the woods.
I love mushrooms in general, and I am totally crazy about chanterelle mushrooms. One easy way to eat them is to sauté them quickly in a frying pan with some butter, garlic and fresh parsley. Sprinkle some fresh ground pepper and a dash of sea salt on top and serve them on thick slices of walnut bread with some sea salt butter. Simple flavors only. Just wonderful.
When I want something a little bit fancy, then I go for this dish of spaghetti with chanterelle mushrooms. The recipe is quite similar, but I add a twist of cognac and some red pepper to bring some personality to the dish. Then I usually sprinkle some Swedish Västerbotten cheese on top, but you can go for parmesan cheese instead, it works pretty well too. A perfect spaghetti dish for your taste buds!
- 8 oz (200g) chanterelle mushrooms, torn in half
- 2 Tablespoons salted butter
- 2 cloves garlic, crushed
- 1 small red chilli pepper, minced
- Sea salt & fresh ground pepper
- 2 Tablespons cognac
- 10 oz (300g) spaghetti (or similar pasta like tagliatelles)
- 4 Tablespoons (60g) grated Västerbotten cheese (or parmesan cheese)
- 1 handful fresh parsley, chopped
- Brush off any dirt from the mushrooms with a pastry brush and tear them in half.
- Heat the butter in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and red chilli pepper with a pinch of salt (it is very important to season the mushrooms slightly, as it really brings out the flavor). Then add the cognac and continue to fry for 4 or 5 minutes, tossing regularly.
- Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the grated cheese (Västerbotten or parmesan). Toss gently, coating the pasta with the mushrooms and their flavor.
- Season with sea salt and fresh ground pepper and sprinkle some fresh parsley.