Winter chanterelle pasta with blue cheese

Hello friends, it’s Friday again. If you want to make something really, really delicious this weekend, make this winter chanterelle pasta with blue cheese. The forests here in Finland are packed with winter chanterelles, so why don’t you spend Saturday or Sunday in the forest and stacking up with some for winter. If you don’t fancy that, they most likely are available in your closest supermarket as well, so don’t worry. This pasta is actually really easy to make, takes only 20 minutes or so, and tastes so good. I personally always add yellow curry or a spice called mango curry to my mushroom sauces. I know it may sound weird, but it won’t taste like curry at all, it just deepens the flavor. Try out and see. The blue cheese is also a must-have in my chantarelle pasta nowadays, it gives such amazing umami to the pasta and again, it will not taste like blue cheese, if you don’t choose a very strong Roquefort one.

How to prep the chantarelles

You can make this pasta with regular or frozen chantarelles as well, but the texture is better with fresh ones in my opinion. If you make the pasta with fresh chantarelles, remember to fry the water out of them in a dry pan first. Fresh mushrooms contain a lot of water, and you will be left with a very watery, non-tasting sauce if you don’t fry them first. If you make them from frozen chantarelles, you can just add them to the butter in the pan immediately.

If you want to go mushroom picking but don’t know how to prepare them before freezing them, let me explain what to do. You need to parboil mushrooms before freezing them, otherwise, they will not last. This is a lot more simple than it sounds. You clean your mushrooms nicely from all dirt and cut them into desired pieces. Boil a large pot of water, place the mushrooms in the water and boil for 2 minutes. Pour the water and mushrooms through a sieve and rinse the mushrooms with cold water. Press all the water out, add them to freezer bags and they will last one year in your freezer.

Hope you like it,

Michelle

Check out these pasta recipes as well.

Nothing makes me happier than seeing your creations. Please use the #justanotherfoodiegramrecipe or tag me @justanotherfoodiegram on Instagram in the pictures or in the story if you try out any of my recipes ❤️

Winter chanterelle pasta with blue cheese

By: Justantoherfoodiegram

October 23, 2020
6
30 min
Print this

Ingredients

1 large yellow onion
2 cloves garlic
400g winter chantarelles
1 tbsp butter
Fresh thyme
2 handfuls of spinach
125g blue cheese
2 dl cream
1 crème fraîche
2 tbsp Bong chanterelle broth
Salt
Pepper
1/2 tsp yellow curry (optional)
1 tsp french herbs
400g pasta
Parmesan cheese

Directions

Step 1: Fry the fresh chanterelles on a pan until all the liquid is out, and remove the chantarelles from the pan.
Step 2: Chop the onion and garlic and fry in butter until golden on medium heat, add the chantarelles.
Step 3: Season with broth, salt, pepper, herb spice, curry, and fresh thyme and continue to fry on low heat.
Step 4: Cook the pasta 2 minutes under al dente and save 1 dl of the pasta water.
Step 5: Add the cream and crème fraîche to the chantarelles and let simmer on very low heat until the pasta is ready.
Step 6: Add the pasta, pasta water, and spinach to the pan for a few minutes.
Step 7: Top with fresh thyme and freshly shaved parmesan cheese.

Winter chanterelle pasta with blue cheese