What, why are you offering a recipe for fall mushrooms when summer has just begun? Well, we like this recipe so much, and we realize that it simply invites the cook to exchange one mushroom for another. We realize that we don't have to bide our time until the season changes to autumn when the chanterelle populate our forest floors. Instead, we can browse the mushroom section of our local grocery store and find a suitable and tasty substitute for chanterelle mushrooms. Besides, it is never too early to start collecting recipes in anticipation of the abundance of fall mushrooms.
Cook up a batch of this recipe, and you will understand our reluctance to wait until chanterelle season in order to appreciate its simplicity and richness.
Timberline Lodge's Fall Mushroom Pasta
1 cup fresh pappardelle
1/4 cup olive pomace oil or other high quality olive oil
1/4 cup minced shallot
1/2 cup chanterelle mushrooms
1/2 cup maitake mushrooms
1/2 cup white wine
1 cup heavy cream
1/4 cup grated Pecorino Romano cheese
1 cup fresh arugula
1 tablespoon pine nuts
Fine sea salt and fresh ground black pepper to taste
- In a large pot over high heat, bring 2 quarts of heavily salted water to a boil.
- Preheat a pan over medium-high heat. Once the pan is hot, add oil. Saute shallots, garlic, and mushrooms. Mushrooms will release their liquid; continuing cooking until all moisture has evaporated.
- Deglaze pan with wine, then add cream, salt and pepper. Reduce heat to a simmer.
- Add fresh pappardelle to boiling water and cook until al dente, about 2-3 minutes. Using a strainer, remove pasta and transfer to mushroom cream sauce. Stir together.
- In a small mixing bowl, combine arugula, salt and pepper, and fresh lemon juice. For plating, swirl pasta with tongs in a circular motion until a "nest like" form comes together.
- Top with arugula mixture and pine nuts. Garnish with finely grated Pecorino.