Sunday lunch!
My parents sent me some tinned chanterelles. I LOVE chanterelles.
Unfortunately they are not available here in Australia. I never saw them.
Aldi sometimes has a special with some dried ones.
But I never saw fresh picked ones.
In Germany, each year there is a chanterelle season.
Those mushrooms cost a bit more money, but they are sure worth it.
And there is only one season a year.
I envy my parents for that, haha. But in a good way. I am happy for them.
Chanterelles are a great source of Vitamin D, Copper, iron, Vitamin B2 and Selenium.
When you can't get fresh ones, like me,... tinned ones are also a good alternative.
I always say,... better than non at all. And when you also can't get tinned ones, get dried ones.
Just soak in water,...and keep the water for the sauce!
When my parents send me some tinned ones, I only use them for special days.
Like special occasions or on a Sunday. I prefer them to the dried ones.
Somehow they have more flavor.
I also had a leftover pumpkin. And I wanted to cook something quick and easy.
And what better thing to cook than pasta. Fasta,... pasta, haha.
This dish was SO delicious. We just loved it.
Easy to make. Wholefoods,... and not many ingredients.
8-10 minutes cooking time for the pasta - approx. 20min for the sauce.
What includes the 10min pasta cooking.
So this dish is done in 20-30 minutes! Prep time included.
The sauce was enough for 3 generous serves or 4 smaller serves.
Ingredients:
300g pumpkin of your choice - cut into small cubes
190g chanterelles (or 2,5 packages dried ones soaked in a bit of water)
1 small onion - chopped
25g fresh flat parsley - chopped
as much salt as you prefer - I added about 1/2 tsp sea salt
1/4 tsp white pepper
1 tbsp coconut amino sauce
1 small splash extra virgin cold pressed olive oil
1/4 cup filtered water
Ingredients for the cream:
70g raw cashews
300ml filtered water
Instruction:
1. prepare the pumpkin and onion. Remove chanterelles from tin and remove the water.
When you use fresh ones, clean them. When you use dried ones, soak in a bit of water.
And keep the water! Use that water instead of the 1/4 cup water.
Also make the cream. Add cashews and water to a nutri bullet and mix until creamed.
2. Heat a frying pan and add the oil. Add onion and fry for a minute. Add the pumpkin.
Fry until slightly browned. Use high heat.
Deglaze with the coconut amino, mix well and add the chanterelles.
Turn down to middle heat.
3. Add the cream. Season with salt and pepper. And mix well. The cream will thicken
the sauce. So you probably need to add a bit more water,... or the chanterelle water.
Add the chopped parsley.
Turn down to a simmer, shut pan with a lid and cook the pasta.
4. Stir from time to time. The sauce will maybe thicken a bit more. You will see.
But don't forget to stir to not burn it. When the pasta is almost done. Turn off the heat.
5. Mix pasta of your choice with the sauce and ENJOY :-)
As for the pasta, I used for myself gluten free organic rice&quinoa spiral pasta.
If you can't get Chanterelle mushrooms at all. No fresh ones, no dried not tinned ones,... go with dried forest mushrooms.
It changes in taste, but they are just delicious as well and a good alternative!
You see, this is a quick and easy way to serve up a pretty special Sunday lunch!
I hope you like it :-)
ENJOY