Pasta with chanterelles and bacon, Vegetarian dish recipe

To take advantage of autumn mushrooms and change from the eternal omelette, I offer you these sautéed chanterelles, served with pasta.

Serve as an accompaniment, pasta and fried mushrooms mixed or separated, or as a light but complete dish for a quick but tasty dinner with a green salad for example.

Have fun playing with the shapes of the pasta, choose pasta that is a little airy or twisted so as not to crush the chanterelles on the plate. Here are some mafaldines.

As for the garnishes, make according to your tastes or the products you have available: finely chopped flat-leaf parsley, grated parmesan, roasted toasted hazelnuts (a few minutes in the oven or in the pan)…

Finally, in this recipe there is just enough crème fraîche to give a creamy side without it being too heavy and to have just enough sauce to bind the different ingredients but you can add more and thus opt for a very creamy one, with therefore a lot more sauce. It’s up to you.

You can also cook this recipe vegetarian, without the bacon.

Chanterelles are mushrooms that freeze very well. Don’t hesitate to rinse them, dry them with absorbent paper, cut them if necessary and freeze them for your next dish!

Variations of this dish: an omelette with chanterelles by simply pouring beaten eggs over the pan-fried mushrooms (a derivative of my porcini omelette), or serve with potatoes or chicken rather than pasta.

Pasta with chanterelles and bacon

To take advantage of autumn mushrooms and change from the eternal omelette, I offer you these sautéed chanterelles, served with pasta.

Cooking modeTo prevent sleep

Preparation time 20 minutes min

Cooking time 20 minutes min

Type of dish Accompaniement

Kitchen French

Cook the mushrooms

The main stages: We fry the bacon and shallots, then add the mushrooms. Finally a little cream before serving with pasta.
Optional garnish: grated parmesan, chopped flat-leaf parsley, roasted hazelnuts.

Enjoy your food !