Chanterelle Mushroom Pasta With Creamy Cambozola Sauce
This peppery, garlicky, nutty pasta from Brewery Gulch Inn in Mendocino will get your taste buds firing on all cylinders.
Ingredients
- 3 ounces olive oil
- 1 pound penne pasta, cooked
- 4 red peppers, roasted and julienned
- 2 tablespoons garlic, minced
- 2 tablespoons shallots, minced
- 45 local chanterelle mushrooms, stemmed and quartered 4 ounces white wine
- 4 ounces Cambozola cheese
- 8 ounces heavy cream
- 4 ounces fresh spinach
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
- Roasted pistachios for garnish
Instructions
- In a large skillet or sauté pan, heat oil until almost smoking.
- Add mushrooms, peppers, garlic, and shallots. Cook on medium heat for 5 minutes, stirring occasionally.
- Add white wine and reduce until almost dry.
- Add cream and cheese and cook until incorporated and sauce is desired consistency.
- Add salt and pepper, spinach, and basil.
- At the last minute, add cooked pasta and coat with sauce.
- Garnish with roasted pistachios.