You really don’t need a lot of ingredients or complicated cooking methods to make something truly delicious. This garlicky chanterelle noodles is the prime example of that. With only 8 ingredients (all the spices included!) you can really focus on the main ingredient of this dish, the beautiful chanterelle.
One good reason to love Autumn is that it is the season of mushrooms, chanterelle being one of my favourites. And even though I do love spicy food, I think that when there are such delicious ingredients available from the nature one should not mask their delicious flavor with too much seasoning, at least not every time. Dare to taste the nature.
This dish might not be the healthiest for your body but it sure is for your soul. With a good amount of butter (I used vegan butter here), garlic and salt, what’s not to like? Prep takes max 10 minutes and cooking max 15 minutes so you will be eating in less than half an hour.
This garlicky chanterelle noodles recipes starts the Antidote Kitchen’s mushroom season this year. There are many more mushrooms recipes to come so stay tuned.
- 200g chanterelle
- 200g noodles of choice
- 50g butter (use vegan if desired)
- 1 garlic clove
- 1 tbsp tamari sauce
- 1-2 tsp salt
- 1 tsp Black pepper
- A bunch of parsley
- Clean and rinse the chanterelle
- Finely chop the garlic clove and if the chanterelles are too big, then you can chop them a little bit as well but don’t make the mushrooms too small
- Put the noodles to cook in salted water and cook until al dente. Put aside and reserve some of the cooking water
- Heat up a pan over medium heat and add the butter in small pieces. Brown the butter by melting it over medium heat. It will start to foam and change colour. Stir constantly to make sure the butter doesn’t burn and keep cooking until the colour turns to slightly brown
- Then add the garlic and chanterelle into the brown butter and cook for about 5 minutes stirring often until the chanterelle softens and becomes fragrance. Add some salt
- Turn to heat to low and using a wooden spoon, scoop the mushrooms off the pan and set aside. Season with additional salt and black pepper if required
- Then add the noodles into the pan with a little bit of the cooking water (about 50-100ml). Add the tamari sauce and toss properly around. Cook just for a couple of minutes so that the liquid adheres to the noodle
- Top your noodles with the chanterelle and garnish with some chopped parsley. Enjoy!