Honey Mushrooms with Fettuccini
6-10 sundried tomatoes, packed in oil,
1 to 1 ½ stick butter
2 oz. olive oil
2 to 3 cloves garlic, chopped or pressed
4 leaves fresh basil, finely chopped
Parsley to taste
1 6-oz can chopped clams with juice
1 ½ cup honey mushrooms, sautéed well
Oregano and pepper to taste
1 oz. cooking sherry
Parmesan cheese to taste
1 pound fettuccini
Begin boiling water for fettuccini. Chop tomatoes. Melt butter and olive oil in skillet; add garlic, basil, and parsley.
Drain clams, reserving juice, add to skillet. Saute slowly for 4 minutes. Add mushrooms, tomatoes, oregano, and pepper. Increase heat and cook 4 minutes. Stir in clam juice; cook over medium heat for 3 minutes, stirring constantly. (Meanwhile have fettuccini cooking with salt added to water).
Add sherry. Remove from heat. Add Parmesan cheese to taste.
Mix with fettuccini and serve
May be prepared ahead of time and reheated in microwave.
Serves 4 to 6.
From: Julie Carris in Wild Mushrooms of North America: A Field to Kitchen Guide.
Aug 25, 2013. Given that there has been an abundance of Lactarius corrugis and L. volemus the past two weeks, I thought it would be good to post a nice vegetarian pasta dish recipe for these delicious mushroom. Again, it’s from Fisher and Bessette’s Field to Kitchen Guide
Pasta with Lactarius and Provenςal Sauce.
1/4 cup olive, peanut or safflower oil
8 medium L. volemus or L. corrugis thinly sliced.
3 to 4 medium tomatoes
1 generous dash of lemon juice
2 cloves garlic, minced
1 handful minced fresh Italian parsley
Spaghetti or vermicelli
Grated Parmesan cheese.
Heat oil in large skillet over medium heat. Add mushrooms and cook for 10 minutes, stirring frequently. Dip tomatoes into boiling water for 10 seconds. Slip off the skins, core (remove seeds and pulp), chop and add to mushrooms. Add lemon juice; season to taste with salt and pepper. Add garlic and parsley.
Cook pasta until tender; drain well. Serve topped with sauce and generously sprinkled with Parmesan cheese.
For Fathers Day I grilled some steaks and made a delicious creamy chanterelle sauce (gravy) that’s worth sharing. I had picked about 6 ounces (a quart) that morning and it was the perfect amount to prepare enough sauce/gravy for three steaks.
Chanterelle Steak Sauce/Gravy
- 6 oz chanterelle mushrooms
- 1 tbs butter
- 2 tbs finely minced shallots
- 2 cloves garlic, minced
- ¼ cup white wine
- 1 cup heavy cream
- ¼ tsp dried thyme
- ½ tsp cracked black peppercorns
- 1 tsp chicken bouillon granules
- Fresh parsley for garnish
- Carefully clean the mushrooms (small ones are best). Dry-fry (dry saute) them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
- Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat and cook, covered, for 15 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
- Spoon the sauce over grilled steaks, garnish with chopped parsley, and serve immediately.