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Last month I had the most amazing opportunity to go mushroom hunting with my brother-in-law deep in forest of Steamboat Springs Colorado. It was there that we found pounds of beautiful orange mushrooms called Chanterelle's. 
Chanterelle's can only be found in the wild and they can sell as much as $24.00 per lb. So you ask yourself, what did we sell them for? We didn't. We cooked them and we ate them. This was one of the coolest experiences I have ever had with food. Straight out of the wild, picked with my bare hands, into our fridge, into pots & pans and into our belly's.
We sauteed them and put them on top of burgers, we put them in pasta and also we made the most amazing soup. I have been wanting to share this pasta recipe with you for a while. Created by Jason Mann owner of Farm Burger and Farm 255. It can be made with just about any kind of mushrooms but if you get your hands on these delicate decadent mushrooms you will be in for a splendid treat!
1 lb. pappardelle pasta (sun dried tomato if possible)1/4 lb pancetta
corn cut off of 1 ear of fresh corn
2 lb of chanterelle mushrooms
red pepper flakes
1/4 Italian parsley
2 tbl butter
salt & pepper to taste
Saute pancetta in a pan for about 2-3 minutes
add mushrooms and corn and cook till done
Boil pasta so its cooked al dente and add pasta to pan with mushrooms and finish with butter, Italian parsley, red pepper flakes as desired and salt & pepper to taste.
oh man, I love papardelle! We can't forage for chanterelles here in Houston, so I fear making this recipe would be a little spendy, but I bet I could adapt it with a different type of mushroom.
ReplyDeleteAny type of mushroom would work...I would even use multiple kinds if I were you! : )
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