Chanterelle mushrooms are precious and should be shared with someone you love, which could be yourself, your partner, your mother, your child, a friend. Certainly an exquisite meal for Valentine’s Day or any special occasion.
These are one of the fruitier mushrooms, reminiscent of apricots in summer while retaining their earthy mushroomness.
Time from start to finish: About two hours
10-20 dried Chanterelle mushrooms (1 normal size package) unless you have fresh ones (if so, proceed as usual but use water in place of soaking liquid)
2 cups of water for soaking (do not throw soaking water away!)
Enough penne for two, about 1/3 of a normal box
1 white onion diced
1 1/2 cups of water or broth (if using broth omit the salt)
3/4 tbs salt or to taste
2 tbs canola oil
1 tbs cornstarch disolved in 1/4 cup of water
1/4 cup finely chopped parsley
Freshly ground black pepper to garnish
Soak mushrooms for 30 minutes to 1 hour in enough water to cover, about 2 cups. Do not throw water away! We will use this. Drain mushrooms through a fine strainer into a large bowl to catch the precious golden brown liquid. Pat mushrooms dry, gently but thoroughly. Heat a large pot on medium heat and when hot add oil. Then add onion and sautee until soft and golden yellow. Then add mushrooms and continue to sautee for another 2 minutes. Now add the liquid from the mushroom soaking. Turn heat to just above low and simmer without lid for about 45 minutes. At some point add the extra 1 1/2 cups of water or broth, about half way through. If you are using water add the salt, if broth, omit this step. Continue the simmer. Now is a good time to start boiling the water for the penne, just cook al dente, do not overcook, drain, and add 1 tsp of olive oil and cover in pot. When 45 minutes are up, add cornstarch and water and stir until well thickened. Serve chanterelle sauce over penne and garnish with finely chopped parsley and fresh black pepper.