Chantrelle Mushrooms & Roasted Tomatoes over Pasta

Val Frazer

By
@smilesnwinks

Found this recipe online, but taylored it to my family. I used egg noodles and it turned out amazing. Choose any pasta you like. Enjoy!


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Rating:

Comments:

Serves:

4-5

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Saute

Ingredients

10-20
cherry tomatoes
2-3 Tbsp
olive oil
4 Tbsp
minced garlic
salt and pepper to taste
1 lb
fresh chanterelle mushrooms sliced
1/2
onion, diced
2-3 Tbsp
olive oil
5 clove
garlic- diced
1/3 c
heavy cream
1/3 c
red wine
1 Tbsp
lemon juce
salt and pepper to taste
1 tsp
black pepper
6 c
cooked pasta
parmesan as garnish

Directions Step-By-Step

1
Preheat oven to 350.
2
Roast your tomatoes first. Toss halved tomatoes with the garlic, 1-2 tbsp of olive oil and S&P. Roast on wax paper on cookie sheet for about 20-25 minutes. Once done set aside.
3
Heat 1-2 tbsp of olive oil in a large skillet. Cook onions till they are translucent. Add the garlic & stir for another minute. Transfer to a bowl.
4
In the same pan, head another tbsp of olive oil over high heat and sear the mushrooms adding a pinch of salt. When they are browned a little bit de-glaze the pan with the red wine. Cook on high for two minutes.
5
Add the lemon juice, and stir in for a minute. Then add the onion & garlic mix. Saute for another minute. Add the heavy cream and 1 tsp of black pepper. Finally add the tomatoes. Heat over medium until the sauce is thick & creamy. Simmer on low till pasta is ready. If it gets a little thick add a little water.
6
Pour sauce over cooked pasta and then add your Parmesan .

About this Recipe

Course/Dish: Pasta, Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian