Jul 29, 2011

chanterelle pasta

a long overdue post...the wireless internet connection at the shack got whacked by a thunder storm and until the repair guy came, no one knew how bad it actually was. a lightning had done serious damage in a socket, serious like in burned...luckily the house wasn't burned down. certain someone wasn't a happy camper when the net was down...

anyways. right now, i'm at the cottage. it's getting close to autumn, yeah, yeah, someplaces it's summer until sept 23, but in our neck of the woods summer is on the loosing side. i like autumn so i'm good. at the cottage i usually take a walk with mom, at this time of year mom spends hours on end foraging in the woods...you know, blueberries (the wild kind), raspberries (again, the wild kind) and chanterelles, and whatelse.

if you don't pay attention you'll miss the fungus, 'cause you'll think it's just some fallen birch leaves, 'cause they hide pretty well.

i don't mind telling that i walked pass this one, mom didn't.

pretty nice...

got all this and we weren't even looking that hard. little cleaning is needed before these make it into the pan.

this batch is from last week, rinsed well before putting on the pan with one minced onion and some butter (it's ok to use oil, too)

cooked some whole wheat linguine, any long thin pasta will do.

cooked the chanterelles and onion on medium heat until the juices started to evaporate...

...then added the cooked pasta, crushed black pepper and salt, and some cream that i had laying around (cream is totally optional, but so good...) delish lunch in the time it takes to boil your pasta...

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