Sunday, October 30, 2016

Chanterelle "Carbonara" - autumn flavors from the forest

There is one thing I particularly love in Finnish forests, and that's the wild mushrooms. You can't find as good them from anywhere else in the world. They are simply the best, and the variety is more than great. Only thing that keeps me not collecting them all, is the fact, that I don't recognize all species. And there are poisonous mushrooms as well in our forests. I have sometimes tried to find english names for our mushrooms, but the result has been bit poor, so I call them all mushrooms or wild mushrooms. Sorry about that!

This dish can be eaten as a main course or as a starter, -your choise. But the risk is that you eat too much of this as a starter, and there is no room left in your belly for the main. Either way, hope you enjoy!!


Fresh Pasta
for 2 persons
325 ml all-purpose flour or preferably Tipo ‘00’ flour
2 eggs
1tsp salt
Cold water if needed

Place the flour on a board or in a bowl. Make a well in the centre, add salt and crack the eggs into it. Beat the eggs with a fork until smooth. Mix the eggs with the flour, incorporating a little at a time, until everything is combined. Add water if needed. Knead the dough until silky and firm.
Wrap the dough into the plastic wrap and let it rest in a fridge, at least half an hour.
Create/roll any shape of a pasta, this time I rolled pappardelle. Boil in a salted water until al dente, approx. 1,5-2 minutes.

More detailed instructions you can find e.g. The Science of the Best Fresh Pasta

Chanterelle "Carbonara"
For 2 person
2 handfull of fresh chanterelle (or any other wild mushrooms)
1 tbsp butter
0,5 garlic clove finely chopped
1 shallot chopped
2 eggs
100 g pecorino cheese
Black pepper and salt to taste

Chop the mushrooms if you wish. Grate half of the pecorino. Melt the butter in medium heat and cook mushroom, onions and garlic. Mix eggs and grated pecorino in another bowl. Season. When pasta is cooked, drain it and add it to the pan with mushroom mix. Pour the egg-cheese mixture to the pan, stir, but do not cook. If you heat the mix too much, eggs turn to a scambled.
Place the dish to a plate and slice the rest of the pecorino on top of it.

*

I have a great wine tip for this dish as well; Masciarelli Montepulciano D'Abruzzo. The wine upgrades the mushrooms in to a next level goes well with pasta because of its soft flavors and gentle tannins.

Even though I said this wine is great with mushroom pasta, but it is perfect with the Cep risotto... Try it!



37 comments:

  1. Ha ha, that`s true. I think I would manage to eat this deliciousness way too much, as a starter :) Nothing beats fresh pasta!

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    1. Yeah, it is hard to find something that is better than fresh pasta :D

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  2. I ALSO LOVE WILDMUSHROOMS. ALSO GOING TO THE WOODS IS PART OF THE JOY!

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    1. In a theory, going to the woods is lovely... Altough, for me it is always something else. Either there is poor weather or something happens for me in the forests. E.g. I see huge moose or once even bear...

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  3. Mushrooms in pasta, can't be bad. Thanks for recipe.

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    1. You are welcome, hope you'll like it :)

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  4. Replies
    1. "Autumnal", -a perfect word describing this season feeling.

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  5. Looks so delicious! Thanks for the wine tip :).

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    1. I'm happy to give some tips. Pairing food and wine is so enjoyable.

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  6. I think I'm going to dream about this dish tonight. Looks so god damn delicious, pure love

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    1. Thanks for your nice words! And Sweet dreams... ;)

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  7. I'm always in the lookout for new mushroom pasta recipes, so thank you for this one. I have some chanterelles in the freezer, sounds like it's time to take them out!

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    1. Yep, it is definitely time to take them to use :) Enjoy!

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  8. Oletpa ahkera, kun olet pastankin valmistanut itse! Upean ja niin herkullisen näköistä ! :)

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    1. Tykkään niin paljon enemmän itsetehdystä pastasta kuin valmiina ostetusta, joten siksi teen sen itse.

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  9. Homemade pasta is so good! With wild mushrooms it's a heaven! Simple recipes with pasta are the best.

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    1. I totally agree! Pasta requires simplicity made of great ingredients.

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  10. Home made pasta is the best! it's been ages since I last made pasta myself, I should find our pasta maker and spend a day making pasta and raviolis..

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    Replies
    1. Oh, what a great and relaxing plan! All day cooking is the best way to spend the weekend :)

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  11. Wow! This sounds extremely delicious! Thank you for the wine recommendation too :)

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    1. Thanks! I like pair wine with food and I have decided to implement more recommendations to my blog as well. So I'm happy that people are interested about them.

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  12. Itsekin diggailen tästä carbonaran sieniversiosta.

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    1. Kiva kuulla! Ja tästä on kyllä aika helppo tykätä :D

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  13. Varmasti tosi herkullista. Ja nyt täällä on luettavuuskin kohdillaan ;)

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    1. Oli tosi hyvä kuulla, että entinen fontti oli vaikeasti luettavaa. Ja hyvä, että nyt luettavuus on kunnossa :)

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  14. Näyttää herkulliselta ja itse tehty tuorepasta on vaan niin herkullista. Pitäsi muistaa useammin itsekin tehdä alusta asti itse!

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    1. Niinpä! JOtenkin tuorepasta teko menee aika ryppäinä, joskus sitä tekee tosi usein lyhyen ajan sisällä, mutta sitten se saattaa unohtua moneksi kuukaudeksi.

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  15. Tuorepastan ystävänä tämä saa kuolan valumaan! Onneksi sieniä löytyy vielä kaapista kuivattuna pitkälle syksyyn :)

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    1. Kiva kuulla, että kuola alkaa valua! Kuivatut sienet käyvät tähän loistavasti. Liotusliemen olen sitten käyttänyt pasta keitinvetenä ;) Kannattaa kokeilla!

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  16. Ai että, kylläpä alkoi tehdä mieli sienipastaa. Sehän olis sellanen helppo ruoka johonkin arki-iltaan.

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