Food & Wine
Spaghetti with chanterelle mushrooms and cognac
For something a little bit more fancy than spaghetti bolognaise, try this colourful and light dish with an adult twist-cognac. Perfect for intimate or large gatherings
Ingredients:
- 300g spaghetti (or similar pasta like tagliatelles)
- 200g chanterelle mushrooms
- 1 small red chilli pepper, minced
- 1 handful fresh parsley, chopped
- 2 cloves garlic, crushed
- 2 tbsp cognac
- 2 tbsp salted butter
- Sea salt & fresh ground pepper
- 4 tbsp grated Västerbotten cheese (or parmesan cheese)
Method:
- Brush off any dirt from the mushrooms with a pastry brush and tear them in half.
- Heat the butter in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and red chilli pepper with a pinch of salt (it is very important to season the mushrooms slightly, as it really brings out the flavour). Then add the cognac and continue to fry for 4 or 5 minutes, tossing regularly.
- Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the grated cheese (Västerbotten or parmesan). Toss gently, coating the pasta with the mushrooms and their flavour.
- Season with sea salt and fresh ground pepper and sprinkle some fresh parsley.
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