They are back! If you follow me on Facebook or Instagram you know by now that my beloved chanterelles are starting to make an appearance on the ground of the Newfoundland forest. They are not as prolific as last year but we were able to pick enough to make the pasta recipe I am sharing below and a risotto dish that will be posted in a few weeks. The other dishes include a homemade polenta, a soup, and an ice cream where no ice cream maker is necessary (my type of ice cream). Enjoy!
Homemade Polenta with Zucchini Salsa – Of course you can get store bought polenta but if you have a blender like the Vitamix and a couple of cups of popcorn you can easily make polenta at home. We used the 3-coloured corn from Costco and grilled it on the barbeque. Served on top of kale from our garden. Perfect summer lunch!
Asparagus Soup – I never had asparagus soup before and if it wasn’t for Chris suggestion, I probably never would. What a sin that would have been! This was a truly wonderful meal. We used cow’s milk instead of soy.
No-Ice-Cream-Maker Vanilla Ice Cream – My friend Willow writes this cool blog called The Little Red Chicken. You should visit! The posts are witty and very well written. The recipes are also delicious. This ice cream recipe is one of my favs: 3 ingredients and just a few hours in the freezer that result in a super rich and addictive ice cream. I top ours with blueberry basil coulis.
Chanterelle Fettuccine in a White Wine Sauce – Fresh pasta, fresh chanterelles, fresh tarragon, white wine. What is not to like?! Recipe below.
- 350 g fresh fettuccine
- 1 Tbsp. olive oil
- 1 medium onion
- 3 small carrots
- 2 celery ribs
- 1 cup vegetable broth
- ¼ cup dry white wine
- 1 lb. fresh chanterelles cleaned
- 1 tsp. unsalted butter
- 250 ml heavy cream
- 1 Tbsp. fresh tarragon finely chopped
- nutmeg, salt and pepper to taste
- ¼ cup freshly grated Parmesan
- Chop the onion, carrots, and celery. In a large skillet heat the olive oil over medium heat and add the chopped vegetables. Cook the vegetables, stirring occasionally, until they start to soften and beginning to brown, about 10 minutes. Transfer the mixture to a large saucepan. Keep the saucepan over minimum heat.
- Deglaze the skillet by pouring in the white wine and vegetable broth and bringing it to a boil. Scrape any browned bits from the bottom. Allow the wine/broth to cook for about 5-10 minutes, until reduced, and pour it into the saucepan with the vegetable mixture.
- Melt the butter in the original skillet. Chop the chanterelles and add them to the skillet. Cook and stir the mushrooms until lightly browned, about 4 minutes. Add the mushrooms to the saucepan with the vegetables and stir in the heavy cream. Allow to heat through. Season with tarragon, nutmeg, salt, and pepper to taste.
- Cook the fresh pasta according to the package. Drain the pasta and transfer it into a large bowl. Stir the mushroom mixture and top it with freshly grated Parmesan.
- Serve immediately.