Chanterelles are one of my favorite mushrooms. It has an earthy, but still fruity aroma. I love the combination of the herby fennel and the earthy mushrooms. To make it even better Texels Sheep Cheese is added to the sauce. This is a great aged cheese from the islands of the Netherlands. However, if you can’t find this cheese, you can use gruyere, parmesan or a local aged sheep cheese.
Pasta, Chanterelles, Fennel & Texels Sheep Cheese
- Rolling Pin
- Cooking pan
- Baking pan
- 2 Eggs
- 200 gram Flour
- 2 tbsp Olive Oil
- 200 ml White Wine
- 200 ml Cream
- 1 Shallot
- 1 clove Garlic
- 1 Fennel
- 100 gram Chanterelles
- 50 gram Texels Sheep Cheese or Gruyere or Parmesan
Making the Pasta..
- Mix the eggs, olive oil, flour and a pinch of salt. Knead the dough until the dough is well mixed and very soft.
- Cover the pasta dough with some foil and let it rest for about 2 hours on room temperature.
- Use a rolling pin to roll out the dough to about 3mm or 0.11 inches thickness. Make sure to use flour to prevent the dough from sticking to the countertop.
- Then cut the dough in your preferred shape and size.
Making the Sauce..
- To cook the pasta; bring salted water to the boil in a large cooking pan.
- Cut the shallot in small pieces, the garlic in thin slices and the fennel also in thin slices. Pull the chanterelles in half.
- Add some olive oil to a baking pan, and add the garlic, shallots, fennel and chanterelles. Bake for about 10 minutes on a medium heat.
- Then add the wine to the baking pan and let it reduce to half.
- When the water is cooking, add the pasta. Cook the pasta al-dente which should take about 3-4 minutes.
- Next step, add the cream, seasonings, cheese & 8 tablespoons of the cooking water (of the pasta).
- Add the pasta to the sauce and mix through.
- Buon Appetito!