Vegetables Recipes - Creamed Chanterelle Pasta

Ingredients

• 100 g/4 oz streaky bacon, rinded and diced

• 25 g/1 oz/2 tbsp butter

• 2 large onions, halved and sliced

• 450 g/1lb chanterelles, halved

• 150 ml/2/3 cup dry white wine

• 150 ml/2/3 cup chicken stock

• 30 ml/2 tbsp soy sauce

• Freshly ground black pepper

• 15 ml/1 tbsp corn flour (cornstarch)

• 120 ml/4 fl oz/1/2 cup single (light) cream

• 30 ml/2 tbsp chopped coriander (cilantro)

• 225 g/8 oz/2 cups rotelli

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Method:

1. Fry (sauté) the bacon in the butter for 2 minutes, stirring. Add the onion and cook, stirring, for 2 minutes until softened.

2. Add the chanterelles, wine, stock, soy sauce and a good grinding of pepper. Stir well, then bring to the boil.

3. Reduce the heat and simmer for 10 minutes. Blend the corn flour with the cream.

4. Stir into the mixture, bring to the boil and cook, stirring, for 2 minutes. Add half the coriander.

5. Meanwhile, cook the rotelli according to the packet directions. Drain and turn into a warmed serving dish.

6. Spoon the chanterelle cream over and garnish with the remaining coriander.