Pasta with chanterelles, tapenade and flat parsley
This creamy, easy mushroom pasta dish is one of my favourite midweek suppers
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
20
MINUTES
Ingredients
225g penne, conchiglie or farfalle
4.5l water
1 tbsp salt
25g butter
225-450g chanterelles or a mixture of wild mushrooms
salt
pepper
120ml double cream
2-3 tbsp tapenade
4 tbsp flat parsley
Method
Bring a large saucepan of water to a fast rolling boil, add salt and pasta. Stir and cook until al dente.
Gently wash the chanterelles under cold running water. Trim the base of the stalks and discard. Slice the mushrooms thickly. Melt the butter in a frying pan on a high heat. When it foams add the mushrooms. Season with salt and pepper. Cook on a high heat, the juice will exude at first, but continue to cook until the chanterelles reabsorb the juices.
Add the cream and bubble for a few minutes. Stir in the tapenade.
Strain the penne and drain well, put back into the saucepan, add the sauce.
Sprinkle on the flat parsley, toss gently, turn into a hot bowl and serve immediately.
