Ihanan kermainen pasta kauden kantarellien kera

A lovely creamy pasta with seasonal chanterelles

With mushroom season at its peak, it's a great opportunity to go foraging for delicious chanterelles and make a creamy chanterelle pasta! With Heirol's foldable mushroom knife, you can clean, chop, and measure the mushrooms right in the forest.

RECIPE

2 tbsp butter (for frying)
500 g chanterelles
400 g fresh pasta (serves 6)
5 dl oat cream
200 g grated Parmesan cheese
a bunch of chives
a bunch of parsley
salt
pepper

Clean and chop the chanterelles. Prepare the pan by adding butter and heating it up. Once the pan is warm, add the chanterelles. Let them cook for 5–7 minutes, remembering to stir occasionally. Then chop the chives and add them to the pan. Cook for a couple of minutes, then add the oat cream. Season with salt and pepper to taste. Let the mixture simmer until it starts to thicken, then add half of the Parmesan cheese and mix everything together. Meanwhile, cook your pasta. Once the pasta is cooked, add it to the pan and toss it so that it's evenly coated with the chanterelle cream. Add the parsley and the remaining Parmesan, and mix gently. Be careful when mixing, as fresh pasta is delicate.