Pasta & risotto Italian (Ligurian)
Yellow foot chanterelle pasta
Yellow foot chanterelles cooked with garlic, olive oil and parsley make a 15-minute sauce for tagliatelle, Ligurian style.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
According to Wikipedia, the yellow foot chanterelle (Craterellus lutescens) is edible; it often grows in large colonies under spruce, fir or pine, commonly in wetlands. This recipe is adapted from Renata Briano's Ligurian chanterelle sauce on the GialloZafferano blog.
Safety: some funnel-shaped orange-brown mushrooms are deadly webcaps (Cortinarius) with true gills. This species has a smooth or faintly wrinkled underside with no gills; confirm this on every mushroom before cooking. Never eat a mushroom you haven't identified with certainty, and always cook it well.
Ingredients
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For the sauce
For the pasta
Method
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-
Check the underside of every mushroom: it should be smooth or faintly wrinkled, with no true gills. If gritty, rinse quickly under cold water, pat dry with kitchen paper and cook straight away.
~8 min -
Bring a pot of salted water to the boil for the pasta.
~2 min -
Heat the oil in a wide pan and gently fry the garlic. Add the mushrooms and toss over high heat for a few minutes.
~4 min -
When the mushrooms release their liquid, lower the heat to medium, salt, and cook until it has evaporated, about 15 minutes in all. Meanwhile cook the pasta according to the packet.
~11 min -
Turn off the heat, remove the garlic and add pepper and parsley. Toss the drained pasta with the sauce, drizzle with raw olive oil and serve.
~2 min
Enjoy!
The mushroom in this recipe
Tips
- Don't soak the mushrooms; rinse quickly and dry at once.
- Leave small mushrooms whole; they keep their shape in the sauce.
- Salt once the mushrooms release their liquid, not at the start.
Storage
Keep the sauce covered in the fridge for 1 day and toss with pasta just before serving. Fresh mushrooms keep for 2–3 days in a paper bag in the fridge.
Frequently asked questions
How long does Yellow foot chanterelle pasta take?
It takes 25 min in total: 10 minutes of preparation and 15 minutes of cooking.
Which mushroom is used for Yellow foot chanterelle pasta?
This recipe uses Yellow foot chanterelle.
How do you store Yellow foot chanterelle pasta?
Keep the sauce covered in the fridge for 1 day and toss with pasta just before serving. Fresh mushrooms keep for 2–3 days in a paper bag in the fridge.
What should you watch for when making Yellow foot chanterelle pasta?
Don't soak the mushrooms; rinse quickly and dry at once. Leave small mushrooms whole; they keep their shape in the sauce.
How many does Yellow foot chanterelle pasta serve?
The quantities serve 4; change the number of servings on the page and the ingredients adjust.
Adapted from: Renata Briano (GialloZafferano blog) — Sugo di funghi galletti; edibility and habitat: Wikipedia, Craterellus lutescens
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Kitchen guides
Before you cook: clean, store, dry
How to clean mushroomsPractical ways to clean everything from button mushrooms to morels without waterlogging them or ruining their texture.
How to store mushroomsHow to keep fresh, cooked, frozen and dried mushrooms at their best — and how to tell when they’ve gone bad.
How to dry mushroomsA step-by-step guide to drying mushrooms at home in the oven, in a dehydrator or on a string — and how to store and rehydrate them.