• Posted by Jenn Accettola on May 26th, 2008, 3:00 PM

    A great simple recipe that showcases chanterelles and complements them with dried apricots, a flavor that chanterelles evoke.


    (Serves 6)

    1 pound dry linguini

    1 ¼ pounds cleaned and diced chanterelles

    4 tablespoons extra virgin olive oil

    4 thinly sliced cloves garlic

    1 cup diced dried apricots

    1/3 bunch sage leaves

    ½ cup toasted pine nuts

    Salt, black pepper, and chile flakes to taste

    Cook the linguini according to the package instructions, drain and toss with oil to prevent sticking. In a large skillet, sauté the chanterelles in a teaspoon of the oil over medium-high heat, until they drop their liquid and most of it evaporates. Meanwhile, chiffonade the sage leaves. Add the remaining oil along with the garlic. Sauté until the garlic starts to brown. Add the apricots and sauté 30 seconds. Add the pasta to the pan and toss together with the sage and pine nuts. Adjust salt, pepper and chile flakes to taste. Drizzle each portion with some quality extra virgin olive oil.

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