The world of mushrooms is filled with exotic looking, and tasting, specimens. But none seem to stand out on a crowded shelf like the Chanterelle mushroom. Their golden apricot color, ruffled (and sometimes trumpet shaped) tops and fantastically rich flavor makes them one of a cooks favorite fungi. Now how about combining some chanterelles with some bacon and pasta for an easy and delicious meal? What if I were to give you a pan from Sur La Table to help you make it? And just for good measure, throw in a couple more goodies too?
I love mushrooms, pretty much any kind of mushroom you can think of, I’d be cool with eating. Oh, with one caveat…I’m not going to eat any mushroom that I’ve gone out and foraged for, unless I foraged it from one of the farmer’s markets I go to. I have never gone hunting for mushrooms, so I have no idea what I’m looking for, or more importantly, not looking for.
That being said, I came across these chanterelle mushrooms at my local farmer’s market and had to get them. Their golden color should give you a hint that they are worth their weight in gold (quite literally, as they are fairly pricey). So it’s a good thing that you don’t really need a lot of them to get their yummy benefit.
I looked up lots of chanterelle recipes, but just couldn’t come up with one that was something I was looking for. Plus, most of the recipes I found called for pounds of the mushrooms. I didn’t have pounds, I had ounces (and only a few precious one’s at that). So I did what any smart person does when they want to stretch their food out and decided on a pasta dish. Oh, and since bacon goes so well with both pasta and mushrooms, I thought I’d throw a bit of that in there as well. While there is a sauce on this dish, there is not an over abundance of one. It’s lighter and sticks to the pasta, but don’t expect it to pool up on your dish. If you would like more sauce, you can double up on the wet ingredients and butter.
Now, about that giveaway. On Monday, I posted a recipe for homemade tomato soup that I made in a 2 qt. saucier pan from Sur La Table. Following that trend, this chanterelle mushroom recipe was also made in this same pan. (obviously, not at the same time) To make your cooking a bit more fun (maybe make this for Valentine’s Day?), Sur La Table has also added a red spatula and Valentine themed dishcloth to the package.
Betterbathrooms.com conducted a survey among 3,000 Britons and found that the average couple argues 312 times a year, usually on Thursday and at 8pm. How’s that for specific?
Their specific findings as to what causes the dustups weren’t all that surprising. Things like hanging the toilet paper the wrong way, channel surfing, leaving the toilet seat up, taking too long to get ready, hair plugging up the drain and collecting/saving things that seem to have no business being saved. Here’s another shocker, women tend to get more aggravated with their guy than the other way around. (TheDailyMail)
So what things send you into a tiz about your partner? Share them with us in the comments section.
For me its…
Leaving the toilet seat up – let me guess, you’ve never had your dupa hit that ice cold water in the middle of the night
Skid marks in the toilet – ewww….just ewww
Throwing silverware into a soaking pot in the sink – do you think it’s fun to dig through that cold and gross water for the silverware
Ending a sentence with a preposition – you’ve got a college education, use it
Leaving the car with only 5 drops of gas in the tank – do you not look at the gas gauge…ever
Chanterelle Mushrooms Recipe
- 1/2 Pound Orecchiette Pasta
- 4 Strips Thick Cut Bacon (cut to 1/2″ strips)
- 1/2 Brown Onion (diced)
- 1 Clove Garlic (minced)
- 1/4 Teaspoon Thyme
- 5 Ounces Chanterelles (roughly chopped)
- 1/4 Cup White Wine
- 1 Tablespoon Unsalted Butter
- 2 Tablespoons Half & Half
- 2 Handfuls of Baby Spinach
- Lemon Juice
- Kosher Salt
- Fresh Ground Black Pepper
- 1/4 Cup Flat Leaf Parsely (chopped fine)
Fill a 2 qt. saucepan with salted water and bring to a boil and add pasta. Cook pasta according to package directions and drain when finished.
Add bacon pieces to a small saucepan and heat over medium heat. Slowly cook the bacon until it’s crispy. Remove bacon from pan and drain on a plate lined with paper towels. Pour off all but 1 tablespoon of the bacon fat.
Add onion and garlic to the bacon fat and cook over medium heat. Cook until onion and garlic begin to brown slightly. Then add the thyme and a pinch of salt to the pan.
Add the chanterelles to hot pan and stir. Continue to cook until the mushrooms begin to soften.
Pour in the wine and cook for 2 minutes.
Add in the half and half and butter. Cook for an additional minute.
Toss in the spinach and cook until just wilted.
Pour pasta back into 2 quart saucepan and pour the mushroom sauce and spinach over the pasta.
Add lemon juice, salt and pepper to taste.
Spoon onto dishes and top with bacon and parsley.
So at this point I’m sure you’re wondering how to win this great package. Well, it’s easy! There are lots of chances to win. For starters, the contest will run all this week (from 1/31/2011 – midnight PST 2/6/2011). All of my recipes this week will be made using this 2 quart saucier (I told you I love it!)
For one entry, leave a comment on my posts (one comment per post will count).
For another entry, follow me on Facebook My Man’s Belly
You can sign up for my newsletter for an additional entry My Man’s Belly Newsletter
For another entry, follow Sur La Table on Twitter @Sur_La_Table
When you sign up for any of these, come back here and leave it in a comment. You must have a valid e-mail address tied to your comment. i will e-mail the winner and you will have 24 hours to get back to me. If you don’t, I will pick a new winner. This contest is open to residents of the United States only.Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.