Creamy Chanterelle Pasta

Steps

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1. 1
   Clean the chanterelles: halve or quarter large mushrooms so they are uniform in size. Soak them briefly in water mixed with wheat flour to bind the sand and dirt, then rinse quickly in a sieve under cold water.
   ▶ ≈0:23
2. 2
   Bring a large pot of salted water to a boil (it should taste like seawater) and cook the pasta until al dente.
   ▶ ≈2:46
3. 3
   Mince the shallot and garlic as finely as possible. Slice the chives with a sharp knife to avoid bruising them and losing their flavor.
   ▶ ≈3:00
4. 4
   Heat a pan to high temperature and add olive oil. Add the chanterelles (start with some, add the rest once the pan is hot) and sear on high heat.
   ▶ ≈3:41
5. 5
   Once the chanterelles are golden, add the shallot, garlic, and butter. Cook gently until the shallot and garlic are soft, being careful not to brown them.
   ▶ ≈4:06
6. 6
   Deglaze the pan with dry white wine and let it reduce almost completely. Season with salt and freshly ground pepper.
   ▶ ≈4:27
7. 7
   Add the cream and simmer until it reaches your desired consistency. If not using wine, add a squeeze of lemon juice at this point instead.
   ▶ ≈4:39
8. 8
   Reduce the heat, add the chives, then fold in the cooked pasta and toss everything together until well combined.
   ▶ ≈4:55
9. 9
   Plate the pasta and top with Grana Padano or Parmesan cheese before serving.
   ▶ ≈5:02