Smurfs were so lucky!!!! They lived among mushrooms
ingredients for 4 servings (cost about 4 € pp)
- Salt
- 320 g farfalle
- 200 g golden chanterelles
- EV olive oil
- 2 garlic cloves
- 40 g butter
- 40 g parmigiano reggiano or grana cheese
- black pepper
- Fresh sage leaves, chopped
If I had a past life, I would have been a smurf. No, I am not short at all (about 6 ft) but I love mushrooms. As I don´t drink, nor smoke or gamble, I spend much money in mushrooms. Imagine that I call wild mushrooms “stuff”!!!!!
In serious, wild mushrooms are expensive but not too much. Imagine that golden chanterelles cost about 30E per kilo, which means that they have the same cost to a conventional beef fillet. But, unlike the beef fillet, wild mushrooms can be used in significantly smaller quantities, so in reality its cost is much lower. Look, today with 200 g wild mushrooms we will prepare 4 dishes of pasta!!!
Let´s start. We clean the chanterelles very well with a dump cloth or kitchen paper and we remove their dirty bottoms. We preheat very well a pan with a little bit of EV olive oil and we sauté them for about 6 to 7 minutes till tender. To achieve a tender result (which would make the mushrooms very soft and easy swallowed) we have to frequently move the sauté pan in order to create an homogeneous cooking. We salt them at the very last moment. We also add some black pepper. We keep them warm.
In a cold pan with butter we add the garlic cloves, whole, crushed and with the skin. We put to heat and we gently fry them till golden. We then discard the solid parts of the garlic.
Meanwhile we bring to boil a pot with salted water and we add the farfalle.
When the pasta is ready (1 to 2 minutes less than al dente of course) we add it in the pan along with the garlic scented butter to mantecare, adding some boiling water from the pot, . We remove from the heat and we add some parmesan, stirring continuously till we create a creamy sauce. The last moment we add the chanterelles.
We put in plates adding the fresh sage (a little portion as we don´t want to cover mushroom´s aromas) and we serve.
