This has been a stellar season for mushroom hunting, collecting kilos of funghi from the woods surrounding our farmhouse Jason has made countless dishes incorporating the wild mushrooms. And to top it all off Gaggi stopped by the other day with a basket full of chanterelle or gallinaccio mushrooms. As soon as Jason laid eyes on these delicate golden mushrooms he knew he'd make fresh pasta and a simple sauce to let the chanterelle shine!
2 cloves of garlic
extra virgin olive oil
meat of 1 sausage
1/2 lb of chanterelle or other wild mushrooms like porcini
2 tablespoons heavy cream
small handful of parsley, chopped
tablespoon of white wine
In a frying pan heat 3-4 glugs of olive oil & add brown whole cloves of garlic. Once brown, remove from pan & discard.
In the same pan, sauté sausage meat, breaking up into tiny pieces with a wooden spoon.
When sausage meat is broken into crumbly bits & it is thoroughly cooked (without pink meat) add the mushrooms & continue to sauté for a few minutes.
Add in white wine & lower heat, reduce until most of the liquid has evaporated.
Pour in cream, cook for 30 seconds. Adjust seasoning with salt & pepper. If it looks a little dry add a spoonful or two of the pasta water.
Finish with chopped parsley. Toss with fresh cooked pasta.