Chanterelle Linguini

I’ve never been much for mushrooms. I’d go as far as saying I don’t like them most of the time. But ever since I’ve grownup (ha) I’ve been trying to learn to like—even love—them.

The journey has been hit or miss. I still can’t quite understand mushroom soup, raw mushrooms are beyond me, and grilled portabellos are too much. But I love anything truffled, oyster mushrooms are splendid battered and fried, and enoki mushrooms in miso soup are cute and tasty.

Now, I’m pleased to announce that chanterelle mushrooms are on the list of mushrooms I’ll eat and actually enjoy.

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I’d never really given chanterelles much thought until my boyfriend went on a beer-fueled foraging session with a pal a few weeks back. He returned with a bag stuffed with chanterelles and black trumpet chanterelles. I didn’t try any from this batch but I was intrigued.

When we were camping last weekend, he was thrilled to find we were in a chanterelle hotspot and after he taught me how to identify them, we spent hours filling up his hat and several bags. He fried me up a couple pieces over the camp stove and I was hooked. When we got home, we had so many our whole house smells like apricots.

Last night Brady made me dinner while I was out shopping at Value Village. I have a tendency to bully the jukebox when it comes to cooking, but after how good last nights’ dinner was, he may find himself cooking for me a lot more. Seriously, it was a 9/10.

I didn’t make dinner but he summarized it to me as we ate and watched a horror movie, so what I’m sharing here is a rough recipe based on his description.

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Chanterelle Linguini

Makes enough for 2 people who aren’t afraid of carbs

Butter
Olive oil
2 big handfuls chanterelles, chopped
2 shallots
A couple cloves of garlic

Around 250 grams of linguini

Parmesan
Blue cheese

Chives
Lemon zest
Black pepper

Heat up a hefty dollop of butter and oil in a cast iron pan over medium heat. Add the mushrooms and cook for somewhere between five and ten minutes or until they’re sort of crispy and cooked through.

Add the shallots and garlic and turn the heat down a touch, cook until softened and maybe a touch browned.

While the mushrooms and alliums fry up, boil the pasta in a small amount of salted water until very al dente. When it’s done, transfer it into the pan with the mushrooms, reserving the pasta water.

Add in some blue cheese, Parmesan, and pasta water to loosen it all up and heat through.

Season with lemon zest, chives, and black pepper.

Serve with crostini and a horror movie for maximum enjoyment.

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