Umami

Mushroom season is as short as it is delightful. Make the most of forest gold with this delicious, creamy chanterelle pasta. Ingredients 400 g pasta (we like mezze maniche) butter 500 g chanterelle mushrooms a pinch of chili flakes (optional) 2 shallots, finely chopped 1 garlic clove, finely chopped 100 ml dry white wine (1 dl) 50 ml mushroom or vegetable stock (½ dl) 200 ml cream (2 dl) ½ tsp dried thyme 1 tsp mushroom soy sauce 1 tbsp oloroso sherry (optional) salt and pepper parmesan cheese Instructions Cook the pasta al dente in salted water according to package instructions. Save the pasta water! Meanwhile, parboil the mushrooms until the liquid has completely evaporated. Add butter and fry the mushrooms until golden over medium heat. Season with salt. Lower the heat and add shallots, garlic, and optionally chili flakes. Sauté for about 4 minutes until softened but not browned. Add the stock and wine and let reduce almost completely. Add cream and thyme and simmer for about 5 minutes. Add the soy sauce and taste for salt and freshly ground black pepper. Optionally add sherry. It’s optional, but the sherry brings out the umami and makes the mushrooms taste even more mushroomy. Add the cooked pasta and ½ dl pasta water and simmer together for a minute. Add more pasta water if needed. Taste again and add more salt if necessary. Serve immediately with parmesan. Notes Made on August 3rd, 2025, at the cottage, was well received. ...