John Myers
Chanterelle and Leek Pasta
The perfect chanterelle and leek pasta recipe with a picture and simple step-by-step instructions.
- 250 g Chanterelles
- 1 pole Leek
- 1 Diced shallot
- 50 g Bacon cubes
- 100 ml Cream
- 150 ml Vegetable broth
- Salt pepper
- Food starch
- Oil
- 150 g Pasta of your choice
- Clean the chanterelles …. Wash the leeks and cut into rings ..
- Heat the oil in a pan and fry the chanterelles in it … Add the diced bacon and shallot as well as the leek and let it rub for about 4 minutes
- Pour in the cream and vegetable stock and simmer gently until the leek is soft
- In the meantime, cook the pasta according to the instructions on the packet
- If necessary, bind the mushroom pan with a little mixed cornstarch (it’s a matter of taste, how thick you want a sauce) and season with the spices
- Place the pasta on preheated plates and spread the mushroom and leek mixture on top
a notice
- Since there were only a few mushrooms, I searched the fridge to see what else was there …. well, and that’s how I came up with the leeks …… at first my husband was very skeptical whether they were compatible with each other , but the taste convinced us … we’ll cook that again
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