Pasta with Chantrelle, Thyme and Leek Cream Sauce

Chantrelles are abundant in Finland this time of the year. I'm visually attracted to these mushrooms for their yellow hue and trumpet shape. So pretty! But I also like the earthy taste they take on when cooked. Raw, they really do not have much taste at all. Some good parings with chantrelles are leeks, tomatoes, goat cheese, salmon, thyme and the list goes on. You can see a long list of recipe ideas for chantrelles here.

I decided to make a quick and easy sauce for some pasta with the chantrelles I brought home from the market square.

1/2 litre chantrelles, washed, left whole or cut into large chunks

1 large leek, sliced on the diagonal, using about an inch of the greens for color, washed and drained thoroughly

2 cloves garlic, crushed

2 tbs olive oil

1 cup (2.5 dl) cooking cream (I used 7% fat, but it would be richer with a higher fat content)

1 tbs thyme

1/4 cup grated parmesan cheese for garnish

salt and pepper to taste

1.) Boil water with some salt and add the pasta of your choice. Meanwhile, heat olive oil in a pan and add the garlic and thyme and cook a few minutes on medium high heat until fragrant, several minutes.

2.) Turn the heat down to medium, add the chantrelles and leeks and cook for another 5-10 minutes. Chantrelles will squeak when pressed when they are cooked through. Leeks should be soft.

3.) Drain the pasta and rinse with cold water. Add the cream to the pan and incorporate with the vegetables. Season with salt and pepper to taste.

4.) Serve the chantrelle and leek sauce over the pasta with grated parmesan.

Serves 4, and takes about 20 minutes to make.