Chanterelle & Pea Pasta #Healthy Eating #Weekly Menu Plan

If I were to be a scientist I would be a mycologist.

Because everyone knows that mycologist have more

FUNgi.

Cheesy joke I know, but I truly have been fascinated with mushrooms all of my life. Did you know that a mushroom is neither a plant nor an animal? Fungi are their own special class of organism. Kinda of cool, and most importantly they taste good.

Autumn is mushroom season, so get some while they are fresh. They are great added to soups, stews, and pasta dishes. Chanterelles are one of my favorites.

Chanterelles have always been considered a king's mushroom and they are indeed special in flavor. Fruity, almost like apricots with pepper. They are rich in potassium and are a good source of vitamin C and D.

Chanterelles taste good in anything you add them to, I like to keep the dish simple and let the flavor of these special mushrooms shine. They are best in an uncomplicated dish made with olive oil or butter. Here is how I cooked them the other night... just wonderful.

Get some while they are still in season.

chanterelle & peas: simple living and eating

Chanterelle & Peas Pasta

by Diane Balch

simplelivingeating.com

Ingredients:

12 ounces penne pasta

1/2 cup of extra-virgin olive oil (EVOO)

2 cloves of garlic minced

1/2 teaspoon of anchovy paste

1/4 teaspoon of ground sage

1/2 cup dry white wine

4 to 6 ounces of Chantelle mushrooms chopped stems and all

1 cup of frozen peas

salt and pepper to taste

Directions:

1) Bring large sauce pot of water to boil with about 3 tablespoons of salt in it.

2) While the pasta water is coming to a boil heat the EVOO in the a large skillet on medium high heat.

3) Whisk the anchovy paste into the oil until it dissolves. Add the garlic, sage.

Add the mushroom, stirring them until they brown. Do not salt the mushrooms until they brown.

4) Once the mushrooms are cooked add the peas and white wine. Bring the sauce to a boil. Let simmer for about 1 minute to allow some of the water to evaporate from the wine.

5) Add the cooked pasta to the skillet. Mix well, let it sit to absorb the sauce for a least 5 minutes. Check salt and pepper flavor before you serve.