Fettuccine of chanterelle mushrooms
by Nick Nairn, Port of Menteith, Stirlingshire
Serves 2
This recipe showcases one of my most anticipated wild harvests of the autumn – chanterelle mushrooms. These golden yellow beauties have a delicate apricot scent and a lovely texture when properly cooked. You could substitute any other mushrooms, but chanterelle will always be the most delicious. You’ll need your own pasta machine or cutters to make my ‘Fettuccine of chanterelle mushrooms’ recipe.
For the pasta dough
200g plain flour
5 medium egg yolks
For the sauce
120g of washed chanterelle mushrooms, sliced
2 shallots, finely diced
1 clove of garlic, finely diced
20g butter
100ml white wine
150ml double cream
50g freshly grated parmesan cheese
2 tbsp chopped parsley
For the pasta dough
Place all the ingredients in a food processor and blitz until you get the correct texture of fresh breadcrumbs.
Add more flour for finer mixture or more egg for thicker mixture. Empty out ingredients on to a board and bring together into a ball. It should have the texture of plasticine.
Wrap the dough ball in cling film and let it stand at room temperature for at least 30 minutes. It will keep for 24 hours.
For the sauce
In a medium saucepan, warm butter over a medium heat. When melted, add shallots and garlic. Soften for two minutes, then add chanterelle mushrooms.
Increase heat to highest level and sauté until softened. Immediately add wine and reduce.
Add cream and reduce until it reaches a coating consistency. Remove from heat and stir in parmesan and parsley. Taste and season
with salt and freshly ground black pepper.
Have a large pan of boiling salted water ready.
Cut one third of the pasta dough and roll out. Pass through the widest setting of your pasta machine, fold and repeat six times through decreasing settings to the penultimate setting, usually number six. Use your fettuccine cutter to cut the pasta into long strips and toss in a
little flour to stop sticking if necessary.
Place pasta into boiling water and simmer for three minutes. Meanwhile, reheat sauce over a low heat and add in the drained pasta. Divide between two serving bowls, garnish with a little grated parmesan,
chopped parsley and a couple of turns black pepper.