This pasta dish is light and satisfying, and Chanterelle mushrooms are in peak season mid-late summer. The meatiness and flavor of the mushrooms are a perfect meat substitute for a delicious vegetarian dish. The lemon juice and white wine cut through the richness of the sauce and the result is a full-flavored dish with a light summery sauce.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, finely minced
- pinch of red pepper flakes (optional)
- 2 cups Chanterelle mushrooms, tough stems removed and cut into large pieces
- 1/4 cup white wine (Pinot Grigio or Sauvignon Blanc)
- juice of 1/2 lemon
- 2 teaspoons fresh thyme, stems removed
- 2 teaspoons flat leaf parsley, minced
- Campanelle pasta or medium shells
In a large saute pan, over medium heat, melt butter in the olive oil. Add pepper flakes and garlic and cook for about 1 minute, or until garlic begins to turn golden. Add mushrooms and thyme and cook, undisturbed for about 5 minutes and then toss and cook for an additional 3 minutes. Add wine and increase heat to medium-high and reduce the wine by half. Add lemon juice and parsley and toss to combine. Meanwhile, cook pasta according to box instructions, drain. Add pasta to the sauce in the pan and toss to combine. Garnish with more thyme and parsley and top with grated Parmesan.