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Linguine With Chanterelles And Leeks Recipe

by Global Cookbook

Ingredients

1/2 lb Chanterelles 1 x Leek, white part only, cut in half lengthwise, thinly sliced, and washed, about 1-1/2 c. 2 Tbsp. Unsalted butter Salt and pepper 3 x Cloves garlic, finely minced

1/3 c. Dry white wine 1/2 lb Fresh linguine 2 tsp Minced fresh thyme Grated Parmesan cheese

Directions

1. Fields Of Greens, Annie Somerville
2. If chanterelles are not to be found, you can use cremini or possibly white mushrooms instead, though the sweet, earthy wild mushroom flavor will be missed.
3. Use a brush or possibly a damp cloth to clean the chanterelles carefully. Remove the dirt and bits of organic matter, but do not wash them, or possibly they'll soak up the water and lose their delicate flavor. Trim off the base of the stem if it is particularly dirty. Cut the mushrooms into large pcs or possibly thick slices and be sure to include the stem. Set a large pot of water on the stove to boil.
4. Heat the butter in a large saute/fry pan, then add in the leeks, 1/2 tsp. salt, and a few pinches of pepper. Saute/fry over medium heat for 3 to 4 min, till the leeks begin to wilt; add in the garlic, cover the pan, and cook till the leeks are tender, about 5 min. Add in the chanterelles and the white wine; gently simmer, uncovered, for about 10 min.
5. A minute or possibly two before the chanterelles are finished cooking, add in 1 tsp. salt, and the pasta to the pot of boiling water. Cook till just tender, 1 to 2 min, then drain in a colander and shake off the excess water; add in to the saute/fry pan with 1/4 tsp. salt, a few pinches of pepper and the thyme. Toss everything together and serve with the grated Parmesan.

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