John Myers
Ingredients for 4 servings:
- 750 g chanterelles
- 2 tbsp oil, neutral
- 25 g butter
- 2 shallots, finely diced, OR:
- 1 medium-sized onion(s), finely diced
- 15 cherry tomatoes, halved
- 1 jar pesto
- Salt
- Pepper, freshly ground
- 400 g pasta, e.g. B. Penne, macaroni, farfalle
- 100 g Parmesan, freshly grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Cleaning the mushrooms takes the most time, but the rest is quick. Clean the mushrooms with kitchen paper, a brush, and a knife, and cut up any larger ones. While the mushrooms are being prepared, cook the pasta until al dente. Heat the oil in a pan, melt the butter, add the mushrooms, and fry until briskly browned. Add the shallots and sauté. Mix in the cherry tomatoes and let them melt slightly. Divide the pasta among plates and fold in the mushrooms. Finally, mix in the pesto to taste. Choose the amount and type of pesto according to your personal taste. Sprinkle with freshly grated Parmesan cheese. Serve as a main course for 4 people; as an intermeal for Italian menus, serve for more people depending on the other courses.
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