Pasta with Yellowfoot Chanterelles (Cantharellus lutescens)
Cantharellus lutescens, better known as camagrocs or yellow trumpets (yellowfoot chanterelles), are small yellow-orange-light-brown mushrooms, delicately fruity — I'd even say sweet.
Last weekend my sister-in-law bought yellowfoot chanterelles at the market to make a simple but very interesting pasta. She just sautéed the mushrooms in a little oil — they cook in 3 or 4 minutes — and added the pasta, already boiled and drained. Two or three more minutes tossing in the pan over high heat, a little raw olive oil, adjust the salt and, if you like, a little freshly ground pepper. And there you have a pasta with a wonderful taste of the forest.
We decided that next time we'll add a touch of very finely sliced garlic (the razor-blade-thin kind), which will surely enhance the flavour of the dish even more — although they were delicious without garlic too.
Of course, you can make it with practically any kind of mushroom. When there are no mushrooms in the countryside or at the market, I've sometimes made it with tinned mushrooms, and it's also tasty.
Comentaris
Publica un comentari a l'entrada