- 300 grams chantarelles
- 2 shallots
- 4 cloves of garlic
- A handful of parsley leaves finely chopped
- 2 dl white wine
- A spalsh of creme, I used Oatly cooking creamer
- Olive oil to cook in
- Ca 400 grams of pasta
- Salt and pepper to taste
Wash off the dirt from the chantarelles by putting them in a large bowl of water. The dirt will be lifted from off of them. Cut the mushrooms so that they are all about the same size.
Peel and cut the shallots and garlic finely. Do the same with the parsley.
In a heated skillet add some oil, add the mushrooms and let them cook until the water comes out of them and they get some browning. Add salt and pepper.
In an oven-safe pan, add a few strips of bacon and put them in the oven until they have browned.
Lower the heat. Add the shallots and garlic to the pan. Saute until the onion and garlic are translucent.
Put on the pasta water. Add the salt when it boils.
Pour the wine into the skillet and scrape the bottom so that you get all the flavor into the sauce. Cook until reduced.
Add the pasta to the pasta water. Swirl around the pasta so that it does not stick to the bottom. 🙂
Pour in the creamer of choice. Let simmer for a few minutes. Taste test!
Chop up the bacon into small pieces.
Take aside a few deciliters of pasta water before your drain the pasta. Add the pasta to the skillet, mix together and add more pasta until you feel that it is a good balance. Lastly, add the parsley.
When plated, add the bacon on top.