Ingredients: 4 servings creamy vegan chanterelle pasta
10 g of dried mushrooms, for extra luxury
500 g chanterelles
2 tablespoons butter
1 shallots
1 tbsp neutral rapeseed oil
1 teaspoon dried thyme
1 cup white wine
1 dl water from the dried mushroom
4 dl oat cream
1 tbsp chanterelle fund
500 g of pasta
flake salt (preferably with mushroom flavor) and freshly ground black pepper
0.5 pot of fresh rosemary
How to prepare
Soak dried mushrooms in a few dl of boiling water. It should then lie there for at least 15 minutes.
Clear chanterelles. Fry the liquid out of the chanterelles in a large frying pan. Add butter when the pan has become dry and salty to taste. Then pour the mushrooms on a plate.
Finely chop onions and the dried mushrooms that have soaked and become soft.
Boil pasta in really fucking salted water.
Fry onions together with oil and dried thyme. Pull on the wine and allow half of the wine’s liquid to boil away. On with cream, foundation and that mushroom liquid that gives a lot of flavor.
In with chanterelles and bring it to a boil. Taste! Maybe a little more chanterelle fund?
Pour in the pasta when it is almost done in the chanterelle pan. Stir and jaw directly with freshly ground black pepper, flake salt and fresh rosemary.
