I grew up foraging for mushrooms with my mother. Chanterelles are one species she taught me to look for. They can be illusive but with some patience they can be found and when you see their beautiful, fluted, golden caps illuminated on the forest floor it feels like finding gold. These mushrooms have a beautiful nutty flavour and pair well with butter and cream.
3 tbsp butter
3 tbsp olive oil
1/2c chopped chanterelles
1 tsp chili pepper flakes
2 large shallots
1 tbsp chopped thyme
2-3 tbsp fig vinegar
1c organic low sodium chicken stock
½c heavy cream
1/8c freshly grated parmesan
fresh ground pepper
1/2c finely diced chives or green onion
450 g bucatini pasta
In a large skillet, melt butter on a low heat until foamy, add olive oil and combine.
Add chili flakes, shallots and thyme and sauté until shallots are light brown and beginning to caramelize.
Add chanterelles to mixture and saute on a medium low heat until the liquid from the chanterelles has evaporated and the mushrooms are lightly browned. 4-5 minutes.
Push chanterelles to the perimeter of the pan to form a ring. Add the fig vinegar to the centre of the pan and deglaze until vinegar has thickened. 2-3 minutes.
Coat mushrooms with vinegar mixture. Then again push mushroom mixture to the perimeter of the pan to form a ring.
Add chicken stock and reduce by half. 4-5 min
Combine all ingredients in the pan. Add heavy cream and gently sauté until mixture has thickened. 3-4 minutes. Set aside until pasta is cooked.
Meanwhile in a large pot, bring water to a boil. Add a pinch of sea salt and a tbsp of olive oil. Add pasta and cook until al dente.
When pasta is cooked, drain and gently combine with mushroom mixture.
Stir in fresh chives .
Serve in bowls with freshly grated Parmesan and freshly ground pepper.