Chanterelle pasta: in a creamy sauce, with bacon

Pasta is a versatile side dish that, with the help of various additives, easily turns into an independent dish. It is enough to prepare the sauce, add the mushrooms, and simple hearty food becomes original, acquires an unforgettable, rich taste. One of these dishes is pasta with chanterelles.

How to make chanterelle pasta

Pasta was a popular dish for low-income Italian families. They mixed pasta with whatever products they could get on a paltry budget. Over time, the dish gained great popularity and spread throughout the world. It is especially tasty with the addition of chanterelles.

To make the pasta perfect, you should give preference to only durum wheat pasta. Another important condition is that they cannot be digested.

Unlike other mushrooms, pre-preparation of chanterelles does not take long. Mushrooms need to be sorted out, washed, twigs and moss removed. Pour in water and cook on minimum heat for no more than an hour. If the chanterelles are small, then half an hour will be enough. When cooking, there is no need to change and drain the water. After boiling, foam forms, which must be removed. Together with it, the remaining debris rises to the surface.

Some recipes involve the use of chanterelles without cooking. In this case, their frying time is increased.

To prepare the pasta, boil pasta according to the manufacturer's recommendations. Then the mushrooms and additional ingredients are fried. A delicious dish will turn out if you add cream, vegetables, bacon, chicken or fish.

It is recommended to use olive oil, and hard cheese: grano or parmesan.

How to choose the right pasta:

• they should be yellow or cream in color, but without foreign additives that impart color. If the paste is white, yellow or grayish, then the product is of poor quality;
• the shape does not matter. The main thing is to boil them correctly, without bringing them to full readiness;
• there may be dark spots on the surface - these are particles of the shell of the grains, which do not affect the taste. But white grains indicate a poor-quality dough kneading. Such a product will boil over and spoil the taste of the dish;
• only water and flour should be present in the composition, occasionally manufacturers add an egg;
• only durum wheat pasta can be used. Such a product will not boil over and will delight you with its full taste. It is this type of pasta that, when consumed in moderation, does not harm the figure.

If cream is used in the recipe, do not bring it to a boil. Otherwise, they will shrink and burn. They are poured warm into pasta and continue cooking.

Chanterelle pasta recipes

Mushrooms help to make the dish spicy and unusual. Chanterelles enhance the nutritional and taste qualities of the paste.

Pasta with chanterelles and bacon

Delight the guests at the holiday with an exquisite dish. Creamy sauce paired with hearty bacon and chanterelles will transform your usual pasta into a culinary masterpiece.

Would need:

• spaghetti - 450 g;
• salt to taste;
• chanterelles - 300 g;
• pepper - 5 g;
• olive oil - 30 ml;
• bacon - 300 g;
• dill - 20 g;
• cream - 400 ml.

How to cook:

1. Boil the pasta following the instructions on the package.
2. Go through and cook the chanterelles. Cut into thin strips.
3. Heat the oil in a saucepan and add the mushrooms. Fry for a quarter of an hour. Add bacon and simmer for 2 minutes.
4. Pour cream over. Keep on low heat for 3 minutes.
5. Lay out the pasta. Stir and cover to slightly thicken the sauce. Sprinkle with pepper and salt. Add chopped greens.

Chanterelle paste with cream

Healthy and nutritious mushrooms add delicious flavor to your pasta. The recipe for pasta with chanterelles in a creamy sauce is easy to prepare and has an amazing taste that the whole family will appreciate.

Would need:

• pasta - 450 g;
• parmesan - 200 g;
• fat cream - 500 ml;
• parsley - 50 g;
• salt to taste;
• raw smoked brisket - 300 g;
• onions - 160 g;
• chanterelles - 400 g.

How to cook:

1. Rinse the chanterelles. They cannot be soaked in water, since the mushrooms absorb liquid, the excess of which negatively affects the taste.
2. Chop the bacon. The shape should be cubes. Cut large mushrooms into plates, and leave small ones as they are.
3. Chop the onion. You can grind it, cut it into cubes or half rings. Chop the parsley. Grate Parmesan on a fine grater.
4. Boil water and put pasta in a saucepan. Cook according to the recommendations on the package.
5. Send the bacon to a hot skillet and fry until golden brown. Fat will be released during the frying process, so you should not add oil.
6. Add onion. Darken until soft. Fall asleep chanterelles. Season with salt and pepper. Better to use freshly ground. Stir and cook until all moisture from the chanterelles has evaporated. Pour in the cream. Add greens. Stir and cook for 5 minutes.
7. Place the pasta in a skillet and simmer for 2 minutes. Transfer to a dish and sprinkle with grated cheese.

Pasta with chanterelles, garlic and chicken

Wild mushrooms in combination with tender white meat turn out to be especially aromatic and appetizing.

Would need:

• pasta - 500 g;
• olive oil - 40 ml;
• chanterelles - 400 g;
• garlic - 4 cloves;
• parmesan - 280 g;
• chicken fillet - 600 g;
• pepper - 5 g;
• onions - 240 g;
• parsley - 30 g;
• cream - 500 ml;
• garlic - 4 cloves.

How to cook:

1. Slice the breast. The pieces should be small. Chop the garlic cloves and onions. Cut the washed and boiled chanterelles into slices. Grind the herbs. Pass the garlic cloves through a press.
2. Pour the olive oil into a saucepan and heat well. Sprinkle garlic and onion cubes. After a couple of minutes add the chicken and fry for 5 minutes.
3. Lay out the chanterelles. Stir and cook, uncovered, for a quarter of an hour.
4. To boil water. Lightly add salt and add pasta. Boil. Put in a colander so that all the liquid is glass.
5. Sprinkle with pepper and salt the mushroom frying. Add garlic puree. Pour cream over. Warm up without boiling.
6. Add pasta, herbs to the sauce and stir. Darken for 2 minutes.
7. Transfer to a dish. Sprinkle with grated Parmesan.

Pasta with chanterelles in tomato sauce

Despite the fact that the recipe uses the simplest ingredients, the finished dish turns out to be surprisingly tasty.

Would need:

• spaghetti - 300 g;
• dried paprika - 15 g;
• chanterelles - 300 g;
• garlic - 3 cloves;
• salt to taste;
• onions - 260 g;
• ham - 200 g;
• water - 240 g;
• olive oil - 50 ml;
• fresh tomatoes - 550 g.

How to cook:

1. Remove mushrooms from possible debris and rinse well. Dry with a paper towel.Cut into slices. Chop the onion. You can cut the ham into cubes or cubes.
2. Pour some of the oil into a saucepan, place the chanterelles. Add onion and cook for a quarter of an hour.
3. Pour the remaining oil into the pan. Lay out the ham. Fry over medium heat until golden brown. Send to onion frying.
4. Pour boiling water over the tomatoes and hold for a minute. Remove and fill immediately with cold water. Remove the peel and chop the pulp with an immersion blender. Add garlic squeezed through a press and mix. Put in a separate skillet. Pour in water and simmer for 10 minutes.
5. Pour the tomato paste over the mushrooms. Season with salt and sprinkle with paprika. Stir and simmer for 5 minutes.
6. To boil water. Salt and boil the spaghetti until half cooked. Transfer to a colander and rinse with boiling water. Send to a deep dish.
7. Pour the tomato sauce over the pasta. Serve hot.

It is not necessary to prepare the paste for future use. If you heat it in a microwave oven, all the liquid will evaporate from the cream and the paste will turn out to be dry. In addition, after cooling, it loses its taste.

Pasta with chanterelles, cheese and salmon

If the family has different taste preferences, then you can combine your favorite ingredients and prepare an original, amazingly tasty dish. Fish, cheese and mushrooms will turn ordinary pasta into a delicious and hearty dinner.

Would need:

• pasta of any shape - 500 g;
• salmon fillet - 400 g;
• basil - 7 sheets;
• cream - 300 ml;
• black pepper - 5 g;
• chanterelles - 300 g;
• salt to taste;
• cheese - 200 g hard;
• olive oil - 50 ml;
• white wine - 100 ml dry.

How to cook:

1. Sort the mushrooms, get rid of the debris, rinse. Cover with water and cook for half an hour.
2. Drain the liquid. Cool the mushrooms and cut into slices or cubes. Put in a skillet with heated oil. Fry until a golden crust forms on the surface.
3. Cut the fish fillet into cubes. The size should not exceed 2 cm. Send to mushrooms.
4. Pour in wine. Set the fire to the minimum setting. When the mass boils, cook for another 7 minutes.
5. Grate the cheese. It is advisable to use a fine grater. Heat the cream in a separate container. You cannot boil them. Pour in cheese and, stirring constantly, wait for it to melt.
6. Pour the cream over the fish and mushrooms. Sprinkle with salt and pepper. Stir and cook for 3 minutes.
7. Boil the pasta. Transfer to a colander and drain off all liquid. Rinse with hot water.
8. Send the pasta to the sauce. Stir and simmer for a few minutes. Transfer to plates and garnish with basil leaves.

Calorie content

Depending on the recipe, the calorie content of the finished dish will differ slightly. Pasta with chanterelles and with the addition of bacon contains 256 kcal per 100 g, with cream - 203 kcal, with chicken and garlic - 154 kcal, with tomato paste - 114 kcal, with cheese and salmon - 174 kcal.

Conclusion

If you follow simple recommendations, anyone will get delicious pasta with chanterelles the first time. Don't be afraid to experiment. It is allowed to add any spices, herbs, meat and vegetables to the composition, thereby giving new taste sensations to your favorite dish every time.

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