Chanterelle Pasta
This Chanterelle Pasta recipe is SO cozy and basically a bowl of umami. It comes together in 30-ish min. Everyone in my family was a fan including my daughter so it is family friendly 🫶🏻
Equipment
- 1 pan
- 1 saucer
- 1 small pot
Ingredients
- 1 cup acini di pepe
- 1 shallot, chopped
- 1 garlic clove, grated
- 4 cups chicken or veggie stock, hot or boiling (chicken base stock recipe)
- 2 tbsp white miso
- 1-2 tbsp brown butter, (brown butter recipe)
- zest of ¼ lemon
- black pepper to taste
- olive oil
- ⅓ cup sake
- 8 oz chanterelles, cut in half
- pinch of msg
- 1 cured egg yolk per serving, see notes to learn how to cure your egg
- chives for topping
- truffled chili crisp for topping
Instructions
- Preheat your pan for a few minutes and add some olive oil. On medium high heat, add your chanterelle, mixing them a bit. After 3-4 minutes lower heat to medium and let them caramelize without messing with them too much. It will be about 20 minutes. Do not add salt yet.
- When they look deeply golden turn heat off and add msg.
- In a small pot, add your chicken broth and heat till hot or boiling.
- To a different saucer, add more olive oil and shallots. Cook on medium low heat for 2 minutes. Add the pasta and raise heat to medium. Toast together for 2-3 minutes. Grate in garlic.
- Deglaze with the sake and then add in miso, mixing well.
- Add your hot chicken stock one cup at a time. Add a bit pepper. Should be about 9-11-ish minutes for your pastina to be al dente. At this point, taste for salt and add some if needed. Add lemon zest.
- Turn off the heat and mix in the butter. Adjust your seasoning.
- Top with the chanterelles, egg yolk, chives and truffled chili crisp.
Notes
To cure your egg yolks, cover in soy sauce or tamari and 2 tsp mirin. Let them cure in the fridge for a minimum of 1 hour and max 12.
Nutrition
Calories: 723kcal, Carbohydrates: 97g, Protein: 30g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 224mg, Sodium: 1387mg, Potassium: 1193mg, Fiber: 9g, Sugar: 14g, Vitamin A: 464IU, Vitamin C: 2mg, Calcium: 75mg, Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.