Chanterelle Pasta Sauce
Chanterelle mushroom season is upon us here on Vancouver Island. That means I am taking my travelling companions into the forest to reap this golden chanterelle bounty. While I often dry fry Chanterelles before cooking them in vegan butter, I wanted to try something different with the motherload I picked today. This delicious, vegan Chanterelle Mushroom Pasta was a little experiment I did that turned out to be an amazing sauce that will go with your favourite pasta. Although I used fresh chanterelle mushrooms, there is probably no reason you couldn't use dried mushrooms in this recipe instead of fresh chanterelles. Also, if I had white wine on hand, I would have used it instead of Shiraz, and perhaps enjoyed the lovely golden colour that help to make golden chanterelle mushrooms so appealling. .
Equipment
- instant pot for sauteeing
Ingredients
- 1/4 cup Becel vegan butter
- 1 Tbsp extra virgin olive oil
- 1 red oinion Medium, quartered and sliced very thin
- 2 cloves crushed garlic
- 1/4 cup red wine SHiraz or whatever you have
- 1 1/2 lbs Fresh Chanterelle Mushrooms
- 1/4 cup Nutritional Yeast
- 1 tbsp Italian spice mix Find this in the spice aisle at the grocery store
- 1 tbsp lemon Juice
- 1 pinch salt
- 1 pinch black pepper
- 1/4 cup oat milk
Instructions
- Turn your Instant Pot on to the Saute function and wait for the beep to tell you it's hot.
- Melt vegan butter in Instant Pot and add olive oil, stir to mix
- Add onions and cook for 1 minute
- Add garlic and cook for 1 more minute
- Add wine and then chanterelle mushrooms.
- Cook for a few minutes until chanterelle mushrooms soften
- Add oat milk/cream and nutritional yeast and cook lightly until sauce is slightly thickened.
- Mix in Italian spice mix and lemon juice.
- Add salt and pepper to taste
- Serve over your favorite Italian pasta. I used rigatoni, but use what you have handy.
- Sprinkle with vegan parmasan to taste