Linguine and Trumpet Chanterelles is a modern British recipe (based on an Italian original) for a classic vegetarian dish of linguine pasta served with a trumpet chanterelle, smoked garlic and white sauce with parsley and Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Linguine and Trumpet Chanterelles.
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This recipe works with trumpet chanterelles but you could also use horn of plenty mushrooms. The trumpet chanterelles work well with the slightly smoky wine sauce.
Ingredients:
500g linguine
2 tbsp olive oil
75g butter
4 shallots, sliced
3 smoked garlic cloves
1 small red chilli, minced
500g trumpet chanterelles
200ml white wine
handful of flat-leaf parsley and chives, chopped
Parmesan cheese, freshly-grated, to serve
Method:
Cook the linguine in a pan of lightly-salted water according to the package instructions. Once al dente drain the pasta then refresh in cold water before draining and setting aside.
Take a pan that's large enough to hold all the pasta and place over medium heat. Add the oil and half the butter and when the butter has melted add in the shallots, garlic and minced chilli. Cook, stirring frequently, for about 2 minutes or until the shallots have just softened but not coloured.
At this point add in the trumpet chanterelles, seasoning gently with salt. Cook, stirring occasionally, for a few minutes until the mushrooms are just beginning to brown.
Pour in the white wine and bring to a simmer. Cook until the wine has reduced to a coating consistency then add in the remaining butter. Stir until melted then add the pasta and chopped herbs. Toss the pasta to coat in the mushrooms and herbs.
Divide the pasta mixture between four warmed serving bowls, garnish with grated Parmesan and bring to the table.
