This mushroom ragout recipe is inspired by a traditional ragout but using a seasonal ingredient; in this case local mushrooms called Chanterelles. These little yellow guys can be found locally under the names of Eierschwammerli or Pfifferlinge. They grow in our mountains but also on the Zurich hills. I hope one day my little doggo Pepper will be able to find them for me using his fine nose.
Ingredients
Serves 4
2 tbs olive oil
1 shallot – finely chopped
2 garlic cloves – finely chopped
1 peperoncini – finely sliced
2 sprigs of thyme
250 gr cherry tomatoes
500 gr chanterelles, cleaned
1dl white wine (optional)
1/2 tsp salt
black pepper to taste
1/2 bunch parsley
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250 gr spaghetti or any other pasta of your choice.
Directions
Start by heating up the oil in a pan on medium to high heat. When it’s hot add the shallots, garlic, thyme, salt, pepper and pepperonicino and cook for 5 minutes. Add the cherry tomatoes and cook for another 5 minutes, this time on high heat. Then add the chanterelles and white wine. Cook for 10 more minutes or until the water from the mushrooms has reduced to half. Discard the thyme before serving!
In the meantime, boil enough water in a large pan and add the pasta. Cook as per package instructions. Serve the pasta with a generous amount of chanterelle ragout 😋