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Pasta is a universal side dish that, with the help of a variety of additives, can easily be turned into an independent dish. It is enough to prepare the sauce, add mushrooms, and simple hearty food becomes original and 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 those products that they could purchase on a meager budget. Over time, the dish gained great popularity and spread throughout the world. It turns out especially tasty with the addition of chanterelles.
To make the pasta perfect, you should give preference only to pasta made from durum wheat. Another important condition is that they cannot be digested.
Unlike other mushrooms, preliminary preparation of chanterelles does not take much time. The mushrooms need to be sorted out, washed, and the twigs and moss removed. Pour water and cook over low heat for no more than an hour. If the chanterelles are small, then half an hour will be enough. There is no need to change or drain the water during cooking.After boiling, foam forms, which must be skimmed off. Along with it, the remaining debris rises to the surface.
Some recipes involve using chanterelles without cooking. In this case, their frying time increases.
To prepare pasta, boil pasta according to the manufacturer's recommendations. Then the mushrooms and additional ingredients are fried. A delicious dish can be made 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-colored, but without any extraneous additives that give color. If the paste is white, yellow or grayish, then the product is of poor quality;
- the form does not matter. The main thing is to boil them correctly, without bringing them to full readiness;
- There may be dark spots on the surface - these are particles of the grain shell that do not affect the taste. But white grains indicate poor-quality dough kneading. Such a product will boil over and spoil the taste of the dish;
- the composition should contain only water and flour, occasionally manufacturers add an egg;
- You can only use pasta made from durum wheat. Such a product will not be overcooked and will delight you with its full taste. It is this type of pasta that, when consumed in moderation, does not harm the figure.
If the recipe uses cream, do not bring it to a boil. Otherwise they will shrink and burn. They are poured warm into the pasta and cooking continues.
Pasta recipes with chanterelles
Mushrooms help make the dish savory and unusual. Chanterelles enhance the nutritional and taste qualities of the pasta.
Pasta with chanterelles and bacon
Delight your guests with a delicious dish. The creamy sauce combined with hearty bacon and chanterelles will transform ordinary pasta into a work of culinary art.
Required:
- 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:
- Boil pasta according to package instructions.
- Sort and cook the chanterelles. Cut into thin strips.
- Heat the oil in a saucepan and add the mushrooms. Fry for a quarter of an hour. Add bacon and simmer for 2 minutes.
- Pour in cream. Keep on low heat for 3 minutes.
- Place 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 your pasta. The recipe for pasta with chanterelles in creamy sauce is easy to prepare and has an amazing taste that the whole family will appreciate.
Required:
- pasta – 450 g;
- parmesan – 200 g;
- heavy cream – 500 ml;
- parsley – 50 g;
- salt to taste;
- raw smoked brisket – 300 g;
- onion – 160 g;
- chanterelles – 400 g.
How to cook:
- Rinse the chanterelles. They cannot be soaked in water, as the mushrooms absorb liquid, the excess of which negatively affects the taste.
- Chop the bacon. The shape should be small cubes. Cut large mushrooms into slices, and leave small ones as is.
- Chop the onion.You can chop it, cut it into cubes or half rings. Chop the parsley. Grate Parmesan on a fine grater.
- Boil water and place pasta in the pan. Cook according to package directions.
- Place the bacon in a hot frying pan and fry until golden brown. During the frying process, fat will be released, so you should not add oil.
- Add onion. Simmer until soft. Add chanterelles. 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 for 5 minutes.
- Place the pasta in the pan and simmer for 2 minutes. Transfer to a plate and sprinkle with grated cheese.
Pasta with chanterelles, garlic and chicken
Wild mushrooms in combination with tender white meat are especially aromatic and appetizing.
Required:
- pasta – 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 cloves.
How to cook:
- Slice the breast. The pieces should be small. Chop garlic cloves and onions. Cut the washed and boiled chanterelles into slices. Chop the greens. Pass the garlic cloves through a press.
- Pour olive oil into a saucepan and heat well. Add garlic and onion cubes. After a couple of minutes, add the chicken and fry for 5 minutes.
- Place the chanterelles. Stir and cook, uncovered, for a quarter of an hour.
- To boil water. Lightly salt and add pasta. Boil.Place in a colander to drain all the liquid.
- Sprinkle with pepper and salt the mushroom fry. Add garlic puree. Pour in cream. Heat without bringing to a boil.
- Add pasta and herbs to the sauce and stir. Simmer for 2 minutes.
- Transfer to a plate. Sprinkle with grated Parmesan.
Pasta with chanterelles in tomato sauce
Despite the fact that the recipe uses the simplest ingredients, the finished dish turns out surprisingly tasty.
Required:
- 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:
- Remove mushrooms from possible debris and rinse well. Dry with a paper towel. Cut into slices. Chop the onion. You can cut the ham into bars or cubes.
- Pour some of the oil into a saucepan and place the chanterelles. Add onion and cook for a quarter of an hour.
- Pour the remaining oil into the pan. Place the ham. Fry over medium heat until golden brown. Send to onion frying.
- Pour boiling water over the tomatoes and hold for a minute. Remove and immediately fill with cold water. Remove the peel and grind the pulp with an immersion blender. Add garlic squeezed through a press and stir. Place in a separate frying pan. Pour in water and simmer for 10 minutes.
- Pour tomato paste over mushrooms. Salt and sprinkle with paprika. Stir and simmer for 5 minutes.
- To boil water. Add salt and boil the spaghetti until half cooked. Transfer to a colander and rinse with boiling water.Place in a deep dish.
- Pour tomato sauce over pasta. Serve hot.
You should 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 your family has different taste preferences, you can combine your favorite ingredients and prepare an original, amazingly tasty dish. Fish, cheese and mushrooms will turn ordinary pasta into a delicious and satisfying dinner.
Required:
- pasta of any shape – 500 g;
- salmon fillet – 400 g;
- basil – 7 leaves;
- cream – 300 ml;
- black pepper – 5 g;
- chanterelles – 300 g;
- salt to taste;
- cheese – 200 g hard;
- olive oil – 50 ml;
- white wine – 100 ml dry.
How to cook:
- Sort the mushrooms, remove any debris, and rinse. Add water and cook for half an hour.
- Drain the liquid. Cool the mushrooms and cut into slices or cubes. Place in a frying pan with heated oil. Fry until a golden crust forms on the surface.
- Cut the fish fillet into cubes. The size should not exceed 2 cm. Send to mushrooms.
- Pour wine. Set the fire to minimum. When the mixture boils, cook for another 7 minutes.
- Grate the cheese. It is advisable to use a fine grater. Heat the cream in a separate container. You cannot boil them. Pour in the cheese and, stirring constantly, wait until it melts.
- Pour the cream over the fish and mushrooms. Sprinkle with salt and pepper. Stir and cook for 3 minutes.
- Boil the pasta. Place in a colander and drain all liquid. Rinse with hot water.
- Add pasta to sauce. Stir and simmer for a few minutes. Transfer to plates and garnish with basil leaves.
Calorie content
Depending on the recipe, the calorie content of the finished dish will vary slightly. Pasta with chanterelles and bacon contains 256 kcal per 100 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 can make delicious pasta with chanterelles the first time. Don't be afraid to experiment. You can add any spices, herbs, meat and vegetables to the composition, thereby giving your favorite dish a new taste every time.
