A quick and easy pasta dish \u2014 pasta with wild chanterelle mushrooms. Pink peppercorns, white wine, and mascarpone turn it into something delectable!<\/p>\n\n\n\n
If you are not familiar with these mushrooms, chanterelle are the bright orange or yellow mushrooms that resemble a little trumpet with wavy capped edges. Lucky for us, the early part of the season starts at the end of June, but the season really peaks in late summer and the fall. One of my favourite variety of mushrooms, these golden gems have a unique slight fruity flavour that compliments just about any dish without ever overpowering other ingredients.<\/p>\n\n\n\n
Keep in mind though, they are definitely one of those types you want avoid eating raw as they can give your stomach the hully gully\u2019s. Wouldn\u2019t think of it. Chanterelle mushrooms are best appreciated when cooked in a simple manner \u2014 like saut\u00e9ing them in a little butter and garlic. Simply amazing!<\/p>\n\n\n\n