Chanterelle, Chestnut and Asparagus Spaghetti

Serves 4. Preparation and Cooking 30-45mins chanterellechestnute

15 gms Dried Chanterelle
1 cup Hot water
6 Chestnuts, roasted and peeled and broken into rough pieces
1 Golden Shallot, peeled and diced
1/2 clove garlic, crushed
1 bunch apsaragus, trimmed and blanched
300 gms Spaghetti
Sea salt, freshly cracked black pepper
100 ml dry white wine
1 tbs chopped parlsey
200ml cream
2 tbs olive oil
50 gms unsalted butter

Soak the dried chanterelles in the cup of hot water for 15-20 mins. Strain and reserve the liquid. Heat a pot of salted water until boiling rapidly add the oil and spaghetti, ensuring that the pasta doesn’t clump together. Stir occaisonally, and cook until al dente and strain.

Heat a fry pan on a medium heat with the butter in until it begins to foam. Add the diced shallot and cook for 4 mins until soft, stirring to ensure even cooking. Add the chestnuts, chanterelles and turn the heat up slightly. Add some sea salt and some cracked pepper.

Sautee the mushrooms and chestnuts until the liquid has evaporated and add the garlic, and sautee for another 2 mins until the mushrooms and garlic have cooked. Deglaze the fry pan with the wine and reduce until almost evaporated and add the reserved mushroom stock. Reduce until half remains, add the asparagus and the cream and reduce to coating consistencey. Adjust seasoning and add parsley and pasta. Stir to coat the pasta and serve.

Exchange salt and pepper for peppery chanterelle salt Can finish dish with truffle honey or truffle oil Can use white wine to rehydrate chanterelles instead of water

Ingredients

15 gms Dried Chanterelle
1 cup Hot water
6 Chestnuts, roasted and peeled and broken into rough pieces
1 Golden Shallot, peeled and diced
1/2 clove garlic, crushed
1 bunch apsaragus, trimmed and blanched
300 gms Spaghetti
Sea salt, freshly cracked black pepper
100 ml dry white wine
1 tbs chopped parlsey
200ml cream
2 tbs olive oil
50 gms unsalted butter


Instructions

Soak the dried chanterelles in the cup of hot water for 15-20 mins. Strain and reserve the liquid. Heat a pot of salted water until boiling rapidly add the oil and spaghetti, ensuring that the pasta doesn’t clump together. Stir occaisonally, and cook until al dente and strain.

Heat a fry pan on a medium heat with the butter in until it begins to foam. Add the diced shallot and cook for 4 mins until soft, stirring to ensure even cooking. Add the chestnuts, chanterelles and turn the heat up slightly. Add some sea salt and some cracked pepper.

Sautee the mushrooms and chestnuts until the liquid has evaporated and add the garlic, and sautee for another 2 mins until the mushrooms and garlic have cooked. Deglaze the fry pan with the wine and reduce until almost evaporated and add the reserved mushroom stock. Reduce until half remains, add the asparagus and the cream and reduce to coating consistencey. Adjust seasoning and add parsley and pasta. Stir to coat the pasta and serve.


Cooking Tips

Exchange salt and pepper for peppery chanterelle salt Can finish dish with truffle honey or truffle oil Can use white wine to rehydrate chanterelles instead of water