Chanterelle Pasta with Roasted Garlic Wine Sauce

This is a lovely recipe from foragerchef.

In the Pacific Northwest, chanterelles are in season in the fall. This is a great recipe to make when you have a bunch of them. Frequently they are available at farmers markets.

General tips for cooking with mushrooms:

• Wash them by wiping with a damp paper towel immediately before use. They are like sponges and will absorb water, so don't submerge them.
• Start cooking them in a dry pan and add oil after they start to stick.
• It's really hard to overcook mushrooms, so don't worry about it too much.

This recipe deviates from the general advice on how to wash mushrooms; the chanterelles are rinsed because we want them to absorb some water, which will come out in the pan sauce.