Chanterelle Mushroom Rigatoni
45 Minutes | Serves 2-4
½ lb Rigatoni Pasta
½-¾ lb Chanterelle Mushrooms
1 Shallot Minced
4 Garlic Cloves Minced
2 Tbsp Fresh Oregano Minced
½ cup Red Wine
1 cup Heavy Cream
½ cup Demi-Glace
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Fresh Parsley Minced
3 Tbsp Grated Parmesan Cheese
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large pasta pot of generously salted water on high heat.
Wash the chanterelle mushrooms by wiping them with a moist paper towel. Tear each mushroom into a few pieces.
If you are not able to make or purchase demi-glace, use a packet for brown sauce or brown gravy.
Place a large sauté pan on medium heat. When heated, add the extra virgin olive oil. Spread the chanterelles over the bottom of the pan. Season with kosher salt and black pepper.
Allow the water in the mushrooms to release and completely evaporate before adding other ingredients.
Once the mushrooms start to sizzle in the pan, cook for an additional 1-2 minutes, stirring once or twice.
Add the shallots, garlic and oregano. Stir all ingredients together. Cook for a few minutes until the shallots are translucent.
Add the red wine. Reduce by at least 50%. Reduce to medium-low heat and add the demi-glace and heavy cream. Season with kosher salt and black pepper. When the sauce comes to a light simmer, reduce to low heat.
Cook the pasta in the salted boiling water just before al dente and transfer directly to the sauce. Add a few Tbsp of pasta water. Stir the pasta and sauce together and cook on low heat for a few minutes to finish cooking the pasta.
Turn off the heat and stir in the parsley and Parmesan cheese. Add more pasta water if needed to distribute the sauce.
½ lb Rigatoni Pasta
½-¾ lb Chanterelle Mushrooms
1 Shallot Minced
4 Garlic Cloves Minced
2 Tbsp Fresh Oregano Minced
½ cup Red Wine
1 cup Heavy Cream
½ cup Demi-Glace
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Fresh Parsley Minced
3 Tbsp Grated Parmesan Cheese
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large pasta pot of generously salted water on high heat.
Wash the chanterelle mushrooms by wiping them with a moist paper towel. Tear each mushroom into a few pieces.
If you are not able to make or purchase demi-glace, use a packet for brown sauce or brown gravy.
Place a large sauté pan on medium heat. When heated, add the extra virgin olive oil. Spread the chanterelles over the bottom of the pan. Season with kosher salt and black pepper.
Allow the water in the mushrooms to release and completely evaporate before adding other ingredients.
Once the mushrooms start to sizzle in the pan, cook for an additional 1-2 minutes, stirring once or twice.
Add the shallots, garlic and oregano. Stir all ingredients together. Cook for a few minutes until the shallots are translucent.
Add the red wine. Reduce by at least 50%. Reduce to medium-low heat and add the demi-glace and heavy cream. Season with kosher salt and black pepper. When the sauce comes to a light simmer, reduce to low heat.
Cook the pasta in the salted boiling water just before al dente and transfer directly to the sauce. Add a few Tbsp of pasta water. Stir the pasta and sauce together and cook on low heat for a few minutes to finish cooking the pasta.
Turn off the heat and stir in the parsley and Parmesan cheese. Add more pasta water if needed to distribute the sauce.
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