Wild mushroom pasta recipe, with king prawns and a simple sauce.
I try to make the most of the seasonal ingredients available, when available. It’s the chanterelle season, so I have made quite a few recipes with them as they are one of the best wild mushrooms available. Keeping it simple with this wild mushroom pasta dish.
- 100g dried pasta
- 100g king prawns (fresh or frozen, even cooked)
- 100g fresh chanterelle mushrooms (or other wild mushrooms)
- 1 chili
- 1-2 garlic cloves
- 25ml olive oil
- 50ml double cream
- salt and pepper
- fresh parsley
Get the pasta on to boil in plenty of water with a pinch of salt. Boil according to the instructions on the pack. Whilst the pasta is boiling, prepare the sauce.
Cook for a couple of minutes the thinly sliced garlic and chili in the olive oil. Add the chanterelle mushrooms and cook for further 5 minutes until they start to soften.
Once the wild mushrooms have softened a bit, drop in the king prawns. Depending on size, cook for 2-3 minutes until done. If using already cooked prawns, leave for just 30 seconds to warm through.
Pour in the double cream, season with salt and plenty of black pepper. Simmer for just one minute and turn the fire off. Garnish with some freshly chopped parsley.
Once the pasta has boiled, drain, keeping 50ml of the water. Mix the chanterelle and prawns sauce with the pasta, stirring in the kept pasta water as well. Serve hot, with another sprinkle of parsley as garnish.