Oh, the last-of-the-year mushrooms are always so splendid! And, this simple recipe pays homage to them and to all the joys that this year's mushroom season has presented to us.
Little Joe Creek, situated in the heart of our favorite
mushrooming territory on Mt. Hood, is a quiet feast for the eyes!
Pasta with Smoked Trout, Cream and Chanterelles
6 ounces pasta (small egg noodles, bow tie, or your favorite shape)
1 tablespoon olive oil
1/2 cup sliced golden chanterelles (or, other wild mushroom that can currently be foraged)
3/4 cup thinly sliced yellow onions
3/4 cup heavy cream
3 tablespoons capers
1 tablespoon dried dill weed
4 ounces smoked trout, flaked
1 teaspoon lemon juice
Salt and pepper, to taste
- Cook pasta according to directions on package, drain and keep warm while preparing the sauce.
- Heat oil in medium pan. Add mushrooms and onions. Saute over medium-high heat until softened.
- Add cream and capers to pan. Cook until liquid is reduced by half.
- Remove pan from heat. Stir cooked pasta, dill weed, trout and lemon juice into the sauce.
- Season with salt and pepper as needed.