Pasta with chanterelles: in 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 mushrooms, and simple hearty food becomes original, acquires an unforgettable, rich taste. One of these dishes is pasta with chanterelles.

How to cook pasta with chanterelles

Pasta was a popular dish among low-income Italian families. They mixed pasta with the products they could get on a meager 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 pasta only from durum wheat. Another important condition is that they cannot be digested.

Unlike other mushrooms, pre-preparation of chanterelles does not take much time. Mushrooms need to be sorted out, washed, remove twigs and moss. Pour in water and cook over low 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. With it, the remaining debris rises to the surface.

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

To prepare pasta, boil pasta according to the manufacturer’s recommendations. Then mushrooms and additional components 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:

• in color they should be yellow or cream, but without extraneous additives that give color. If the paste is white, yellow or grayish, then the product is of poor quality;
• form does not matter. The main thing is to boil them correctly, without bringing them to full readiness;
• dark dots may be present on the surface – these are grain shell particles that do not affect the taste. But white grains indicate poor-quality dough kneading. Such a product will boil soft and spoil the taste of the dish;
• only water and flour should be present in the composition, occasionally manufacturers add an egg;
• You can only use pasta made from durum wheat. Such a product will not boil soft and will delight you with a full taste. It is this type of pasta with moderate use that does not harm the figure.

If cream is used in the recipe, then it should not be brought to a boil. Otherwise, they 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 pasta.

Pasta with chanterelles and bacon

Delight your guests with a delicious dish. Creamy sauce combined with hearty bacon and chanterelles will turn the usual pasta into a work of culinary art.

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

Chanterelle pasta with cream

Healthy and nutritious mushrooms add a delicious flavor to pasta. Chanterelle pasta in creamy sauce recipe is easy to prepare and amazing taste that the whole family will appreciate.

You will need:

• paste – 450 g;
• Parmesan – 200 g;
• cream fatty – 500 ml;
• parsley – 50 g;
• salt to taste;
• raw smoked brisket – 300 g;
• onion – 160 g;
• chanterelles – 400 g.

How to cook:

1. Wash the chanterelles. They cannot be soaked in water, as the mushrooms absorb liquid, the excess of which negatively affects the taste.
2. Cut bacon. The shape should be bars. Cut large mushrooms into slices, and leave small ones as they are.
3. Chop the onion. You can grind it, cut into cubes or half rings. Chop the parsley. Grate parmesan on a fine grater.
4. Boil water and drop pasta into a saucepan. Cook according to the instructions on the package.
5. Place bacon in hot skillet and fry until golden. During the frying process, fat will be released, so you should not add oil.
6. Add onion. Darken until soft. Fall asleep foxes. Salt and sprinkle with pepper. It is better to use freshly ground. Stir and cook until all the moisture from the chanterelles has evaporated. Pour in the cream. Add greens. Stir and cook 5 minutes.
7. Place pasta in skillet and simmer for 2 minutes. Transfer to a platter and sprinkle with grated cheese.

Pasta with chanterelles, garlic and chicken

Forest mushrooms in combination with tender white meat are especially fragrant and appetizing.

You will need:

• paste – 500 g;
• olive oil – 40 ml;
• chanterelles – 400 g;
• Garlic – 4 cloves;
• Parmesan – 280 g;
• chicken fillet – 600 g;
• pepper – 5 g;
• onion – 240 g;
• parsley – 30 g;
• cream – 500 ml;
• garlic – 4 tooth.

How to cook:

1. Slice the breast. The pieces should be small. Chop the garlic cloves and onions. Washed and boiled chanterelles cut into slices. Chop greens. Pass garlic cloves through a press.
2. Pour olive oil into a saucepan and heat well. Sprinkle garlic and onion dice. After a couple of minutes, add the chicken and fry for 5 minutes.
3. Lay out the chanterelles. Stir and cook, without closing the lid, a quarter of an hour.
4. To boil water. Salt lightly and pour over the pasta. Boil. Put in a colander so that all the liquid is glass.
5. Sprinkle with pepper and salt the mushroom fry. Add garlic puree. Pour in cream. Heat through without boiling.
6. Add pasta, herbs to the sauce and mix. Darken 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 is surprisingly tasty.

You will need:

• Spaghetti – 300 g;
• dried paprika – 15 g;
• chanterelles – 300 g;
• Garlic – 3 cloves;
• salt to taste;
• onion – 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 paper towel. Cut into slices. Chop the onion. You can cut the ham in the form of sticks or cubes.
2. Pour some of the oil into the saucepan, place the chanterelles. Add onions 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 fry.
4. Pour boiling water over the tomatoes and hold for a minute. Take out and immediately fill with cold water. Remove the skin and grind the pulp with an immersion blender. Add crushed garlic and stir. Put in a separate pan. Pour in water and simmer for 10 minutes.
5. Pour mushrooms with tomato paste. Salt and sprinkle with paprika. Mix and simmer for 5 minutes.
6. To boil water. Salt and boil spaghetti until half cooked. Transfer to a colander and rinse with boiling water. Send in a deep dish.
7. Drizzle with tomato sauce over pasta. Serve hot.

Do not prepare pasta for future use. If you heat it in the microwave, all the liquid will evaporate from the cream and the paste will turn out 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 cook an original, amazingly tasty dish. Fish, cheese and mushrooms will turn ordinary pasta into an appetizing and hearty dinner.

You will need:

• paste of any form – 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 of hard;
• olive oil – 50 ml;
• white wine – 100 ml dry.

How to cook:

1. Sort mushrooms, rid of debris, rinse. Pour in water and boil for half an hour.
2. Drain the liquid. Cool the mushrooms and cut into slices or cubes. Put in a frying pan with hot 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 the mushrooms.
4. Fill with wine. Set the fire to minimum. When the mass boils, cook for another 7 minutes.
5. Grate cheese. It is advisable to use a fine grater. Heat cream in a separate bowl. You cannot boil them. Pour the cheese and, stirring constantly, wait for it to melt.
6. Pour the cream over the fish and mushrooms. Sprinkle with salt and pepper. Mix and cook 3 minutes.
7. Boil the pasta. Transfer to a colander and drain off all liquid. Rinse with hot water.
8. Send pasta to sauce. Stir and simmer for a few minutes. Transfer to bowls and garnish with basil leaves.

Caloric value

Depending on the recipe, the calorie content of the finished dish will vary slightly. Pasta with chanterelles and bacon contains 100 kcal per 256 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 the most 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 your favorite dish new taste sensations each time.