Real Recipes From Real Home Cooks ®

chantrelle mushrooms & roasted tomatoes over pasta

Recipe by
Val Butcher
Crescent City, CA

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!

yield 4 -5
prep time 20 Min
cook time 1 Hr 30 Min
method Saute

Ingredients For chantrelle mushrooms & roasted tomatoes over pasta

  • 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

How To Make chantrelle mushrooms & roasted tomatoes over pasta

  • 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 .