Angel Hair Pasta with Sun Dried Tomatoes and Golden Chanterelle Mushrooms Recipe
This sublimely flavorful mix turns ordinary angel hair pasta into a memorable meal. Any sauce left over makes a great topper for crackers or toasts, either on its own or combined with a mild, spreadable cheese.
Ingredients
| ~ | olive oil | |
| 1 | large | onion, chopped fine |
| ~ | wine* | |
| 2–3 | cloves | garlic, crushed |
| 1 | pound | fresh chanterelles, torn in small pieces |
| 1 | red bell pepper,chopped | |
| 1/2 | can | black olives, drained and chopped |
| 6 | tablespoons | sun dried tomato pesto** |
| 1 | teaspoon | tamari or soy sauce*** |
| 1 | xx oz bag | angel hair pasta, cooked |
| 1 | cup | grated parmesan cheese |
| *Use Chardonnay, Riesling, or Marsala**Substitute 1/3 cup of minced re-hydrated sun dried tomatoes if sun dried tomato pesto is unavailable.***Find tamari at good grocery stores or in natural food stores such as Whole Foods.
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Directions
- Heat the olive oil in a skillet over medium high heat until it sizzles.
- Add the onions and sauté until caramelized—approximately 20 minutes. Splash in a little wine as needed to prevent sticking.
- Add the garlic and cook for one minute.
- Mix in the chanterelles and add another splash of wine. Sir for several minutes until the mushrooms release their natural moisture.
NOTE: If more than ½-inch of liquid accumulates in the pan, pour off the excess and reserve it for later.
- Simmer the mixture for 10 minutes.
- Add the bell pepper, olives, a bit more wine and any reserved mushroom liquid.
- Cover the mixture with a lid and simmer for five minutes until the mushrooms are tender. Adjust the heat as needed to prevent burning.
- Add one teaspoon of tamari and mix well.
- Add the sun dried tomato pesto and mix well.
- Arrange the freshly cooked pasta on a platter or individual serving plates and ladle the sauce over. Sprinkle with parmesan cheese and serve.
Preparation Time:
Approximately 60 minutes.
Tips and Techniques
