You're all set. Clean mushrooms lightly (a
toothbrush works great for the dirt-caked,
stubborn ones) and get your sauté on!
Chanterelle & Winter
Greens Pasta
INGREDIENTS
• 1 cup chanterelle mushrooms
• 2 large cloves garlic
• 3 tablespoons unsalted butter
• 1 large leek
•
1 bunch lacinato kale, swiss chard or
collard greens
• ½ teaspoon(ish) salt
• parmesan cheese for garnish
• handmade pasta (or dried!)
METHOD
Melt butter in a hot skillet over medium-high heat. Slice leek and add to skillet. Sauté for 5
minutes until tender. Add garlic and chopped mushrooms. Cook for 5 minutes until
mushrooms have softened. Be sure to evenly coat all mushrooms and don't burn your garlic.
Chop winter greens and add to skillet. Cook down for 5-10 minutes until greens are tender
and mixed in with mushrooms and leek. Season with salt to taste. Toss your chanterelles
and winter greens with handmade pasta (or dried pasta!), and pair with a simple salad,
roasted artichokes and a bold red for the perfect autumn feast.
