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To enjoy the fall mushrooms and change the eternal omelet, I offer you these sautéed chanterelles, served with pasta.
To serve as an accompaniment, pasta and pan -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 on pasta shapes, choose a little airy or tortured pasta so as not to crush the chanterelles in the plate. Here mafaldines.
As for the fillings, do according to your tastes or the products you have: finely chopped flat parsley, grated parmesan, roasted grilled hazelnuts (a few minutes in the oven or in the pan) …
Finally there are in this recipe just enough crème fraîche to give an smooth side without it being too heavy and having just enough sauce to link the different ingredients but you can add more and thus opt for a very creamy, with this fact a lot more sauce. It’s up to you.
You can also cook this recipe vegetarian, without bacon.
Girolles are mushrooms that freeze very well, do not hesitate to rinse them, dry them with absorbent paper, cut them if necessary and freeze them for your next dish!
The variants of this dish: an omelet with chanterelles by simply pouring beaten eggs on the pan -fried mushrooms (a derivative of my omelet with porcini mushrooms), or even serve with potatoes or chicken rather than pasta.
Girolles and bacon pasta
To enjoy the fall mushrooms and change the eternal omelet, I offer you these sautéed chanterelles, served with pasta.
To prevent standby
Cook the mushrooms
The main steps: We pan the bacon and shallots, then add the mushrooms. Finally a little cream before serving with pasta.
Optional garnish: grated parmesan, chopped flat parsley, roasted hazelnuts.
Optional garnish: grated parmesan, chopped flat parsley, roasted hazelnuts.
Enjoy your food !
Enjoy
