This time of the year brings hearty and warm dishes to my mind. Coming from Poland I eat all kinds mushrooms that are prepared in many different ways. I noticed that both here in Canada as well as in the United States people just reach for champignons or shitake mushrooms easily but are a little resistant to other types. Chanterelles are one of my favorites. Their golden yellow color brightens up every dish not only with color but also with flavor. What is really great about this type of mushroom is that their season is much longer than many other wild mushrooms. You can add them to you breakfast omelet or scrambled eggs, make a bruschetta, a mushroom soup, or a pierogi filling.
Today I have prepared a simple and time effective dinner dish with chicken and pasta.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serving size: 2
Calories: 720 per one serving.

6 oz/170g of pasta Fusilli Paesani (you can replace that with tagliatelle or penne)
12 oz/350g of chanterelles
1 cup of white wine
2 skinless chicken breasts
4 tbsp of crème fresh
2 scallions chopped (green tops)
1 shallot chopped
1 tbsp of canola oil
2 tbsp fresh or dried thyme
1.5 tbsp of kosher salt
3 tbsp of table salt
1 tsp of pepper
Grated parmesan for the topping

Start with cleaning the mushrooms. Sometimes this may take more time that you expected. If they are really dirty you may need to use a brush to clean them. Try not to soak them in water as they will absorb a lot of it and will become soggy. However, the last thing you want to taste in your dish is popping sand between your teeth. I buy those mushrooms at the Atwater food market and never had an issue with the mushrooms being very dirty.
Once you clean them, make sure you cut off the hard ending of the mushroom root.













Bring a large pot of water to a boil and add pasta of your choice and 3 tablespoon salt.
Cook until al dente or according to the package directions. Drain and put aside.

While the water is boiling, cut the chicken into chunks of about 1 inch/2.5 cm. Rub one tbsp of the kosher salt and thyme on the pieces and put aside until it’s time for cooking. Start dicing the shallots and scallions. If your mushrooms are of a bigger size, cut them into halves.

In a large saucepan over medium heat add canola oil and wait until it warms up. Add the shallots and stir until they soften for about 2 minutes. Add the mushrooms and remaining 0.5 tbsp of kosher salt and sear them for about 5 minutes. Add the chicken and sear it for about 2 minutes. The chicken will be still raw inside but it will cook through once you add the next ingredients. Add the white wine and put the heat on high. Stir it from time to time but not too often. Remember that mushrooms are very delicate. Once the liquid evaporates by about half (it should take no more than 5 minutes), add the crème fresh. Switch to medium heat and stir it gently until all the ingredients combine. Add pasta and toss to combine. At the end, stir in scallions and pepper. Add salt to taste. Serve with grated parmesan.


on the plate

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