My shroom supplier made another drop last week! Chanterelles again? We're so spoiled! Not only that, but some home grown tomatoes, too! Woo!
This time Jack took over dinner. Always fine by me. I like being a princess...getting gifts and having someone cook them up for me? All on the same day? And it is not anywhere near my birthday or anything!
For the chanterelles, he added them to some pasta, pine nuts and a sage butter sauce. The tomatoes, naturally, became a Caprese salad...summer on a plate!
For the pasta dish, the mushrooms were sauteed briefly in olive oil with garlic, then set aside. Butter was added to the pan, and a small handful of whole fresh sage leaves. everything was cooked until the butter got slightly brown (this smelled soooo good), then pine nuts were added and the shrooms went back in. Cooked whole wheat cavatappi pasta was added to the pan with everything else, tossed to coat, and seasoned with salt and pepper. Parmesan cheese on top, of course. Oh sage and butter! How I love thee together! This sauce really complimented the chanterelles.
The Caprese was simply alternating slices of tomato and fresh mozzarella cheese, topped with a chiffonade of fresh basil, salt, pepper and drizzles of olive oil and balsamic vinegar. Perfection!!
6 comments:
Jeff has been making tomato and fresh mozzerella salads and they are so delicious!!
Beautiful presentation.
Caprese salads are one of my all-time favorite. Yours looks delicious! I love them with yellow and oranges tomatoes too.
www.chocolateshavings.ca
You have a 'shroom supplier? I'm so damn jealous! I just hound the guy at our farmers' markets :)
Your pasta sounds fabulous! You should check out our chanterelle mushroom recipe contest - we'd love to have you enter a recipe!
This is such a Russian meal!!! Chanterelles are collected in the wild Russia, in the forests. They're called 'lisichki' or 'foxes'. And the tomato and mozarella dish is a staple in almost all good European cuisine Moscow restaurants.
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