Pasta with creamy chanterelles and toasted almonds

by Jeanne on October 24, 2011

in Pasta & rice, Recipes - vegetarian

Post image for Pasta with creamy chanterelles and toasted almonds

They say that travel broadens the mind.  I can certainly attest to that, but I could also add a few other talents that travel has.  It empties the pockets and fills the camera memory card. It broadens the beam (so to speak!). And it decks the halls with useless knicknacks from a thousand eager street vendors in strange and exotic lands.  Knicknacks that need storing or dusting or cleaning.  Or that can break.  I myself had a lovely collection of breakable knicknacks (many shaped like cats – let’s draw a veil over that!) as a teenager – but these soon dissipated when I moved home and had to do my own dusting/storing/cleaning!  But I still have friends who indulge.  One friend brings back fridge magnets from every destination she visits; another brings back a coffee mug; and yet another collects snow globes from everywhere she’s been.



But the wise ones among us (myself included) have realised that there is only so much space in your house and time in your life that you can devote to storing and caring for these mementos, however quirky and covetable they may initially look.  Far wiser (and easier on the storage space) to bring back FOOD!  Take me to a tourist tat shop in foreign parts and I will easily walk out with nothing.  Take me to a foreign supermarket… and the airlines will already be rubbing their hands in glee at the thought of the giant contribution my excess baggage fees will make to their coffers. You’d think with the rampantly globalised world in which we live there would be very little by way of supermarket items that would not be available everywhere.  But you’d be wrong. Sure – you can usually get things in speciality shops if you really try, but I am talking about buying stuff that is considered boring and everyday in one country that is a major speciality item (or unobtainable!) in another – and it’s seldom what you expect it to be.  Friends from Switzerland and Sweden have both  left London with their suitcases stuffed with Galaxy Minstrel chocolates. Another friend in South Africa longs for Jaffa Cakes. And me? I leave South Africa with my suitcase full of green figs in syrup, Melrose cheese spread, and Peppermint Crisp chocolates.  In fact, wherever I travel I make sure I come back with some sort of foodstuff that I struggle to get over here in London.


Which is precisely how I came to be standing at Frankfurt airport a few months ago, being told to unpack my hand luggage by a fairly humourless German gentleman in uniform (is there another kind?!).  As I unzipped my bag, I racked my brain for what could have set off the security alarm bells.  My camera (the usual culprit)?  My metal keyring that is unhelpfully shaped like a pointy star that clearly looks like a lethal ninja weapon on an X-ray machine?  Erm, no.  The offending item was a parcel wrapped in damp newspaper.  My heart sank as he lifted it out of my  bag.  When I had left Meeta‘s house, the parcel had been neatly wrapped in those frozen ice packs that consist of a number of cells of liquid.  After a 2 hour train journey and the usual crawl through airport formalities, this had all defrosted and had turned from solid ice into liquid of considerably more than 100ml.  The whole soggy mess looked about as suspicious as can be and was clearly in contravention of security regulations.  Gingerly, he unwrapped one corner until he could see the cells of liquid.  “And what is this?”,  he asked.  “Erm… Bratwurst”, I said in a small voice, helpfully adding “from Weimar”.  “Ah, Bratwurst. OK”, said he, carefully rewrapping my contraband non-frozen liquid and handing the package back to me with a smile.  Evidently it’s fine to violate airport security regulations if you are merely doing it to enjoy some authentic German cuisine in the comfort of your own home!

My two subsequent forays into the world of cross-border food trafficking have been somwehat more circumspect and have steered clear of messily defrosting sausages. The first involved arriving back at Heathrow from a weekend in Rome with numerous packs of strozzapreti pasta.  Yes, you can get pasta here in the UK.  No, it is not the same quality as the stuff from Italy.  And besides, when last did you see Sainsbury’s call a line of pasta “priest chokers” (which is exactly what the name means)?  Too good to pass up.  My other recent edible souvenir was carried back from Munich, cradled in my arms like a newborn:  half a kilogram of fresh chanterelle mushrooms.  Most people come back from Oktoberfest with a beer mug, a novelty hat and a hangover.  Me?  I come back with mushrooms.  In the UK they cost about £16 per kilo. In Munich?  Less than £10 per kilo – and they are available on every street corner, not only at places like Borough Market.  Can you blame me for buying them?

Wanting to use these two edible souvenirs together in one dish, I decided on a creamy chanterelle pasta.  I wanted to add some crunch as a conterpoint to the almost meaty mushrooms and the al dente pasta but did not have any spring onions in the house – so instead I added some lightly toasted almonds which worked a treat to bring out the nutty flavour of the mushrooms.  The dish felt super-decadent because I used a lot of chanterelles, but you could easily get away using less. Add a fresh green salad and a glass of wine (the mushrooms are meaty enough to cope with even a Pinot Noir) and you have an indulgent midweek meal for two.




160g dry pasta
1/4 cup slivered almonds
15g butter
2 large shallots, finely chopped
2 cloves of garlic, crushed
400-500g fresh chanterelle mushrooms
50ml white wine
75ml single cream
salt and freshly ground black pepper to taste


Carefully wash the chanterelles – they have lots of nooks and crannies and easily collect dirt and foreign particles, so they do need a good wash.  Do not immerse them in water – they will absorb it and become unappealingly soggy – far better to rinse them under running water and carefully pick off any stubborn bits of dirt.  Lay them out on kitchen towel to dry and slice larger ones in half.

Cook the pasta in plenty of salted water, according to the package instructions.

While the pasta is cooking, toast the almonds over medium heat in a dry non-stick frying pan.  Watch them like a hawk and turn frequently so that they don’t burn, and remove from the heat when they start to brown.

In a large heavy-bottomed frying pan, melt the butter and add the shallots and garlic.  Once the shallots are translucent, add the chanterelles and cook for about 4 minutes, until they are heated through. Add the wine and allow the liquid to evaporate before adding the cream.  Allow the cream to heat through and remove from the heat (if you want to add more liquid to the sauce, add ladlefuls of the pasta water and mix well).  Test for seasoning and add salt and pepper to taste.

Drain the pasta and return to the cooking pot.  Add the chanterelle sauce and mix well.  Spoon into serving bowls and top each bowl with a handful of toasted almonds.

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{ 20 comments… read them below or add one }

Astrid October 24, 2011 at 4:52 pm

Hahaha Jeanne! I am curious what you would bring back in your bags from a trip to Vienna!
Bit I totally understand: I always have more edible things in my luggage when I come home from Ireland or London than nice knickknacks for my family !


Ailbhe October 24, 2011 at 5:27 pm

Absolutely always bring back foodie goodies from my travels. It prolongs the holiday too – just eaten a bar of wine chocolate I brought back from Oz last year and it was fantastic. Immediately brings me back to the sunny day I bought it at a vineyard in Margaret River. Sighs!


Cookin' Canuck October 24, 2011 at 6:34 pm

I love that the German security officer let you through with a smile when he found out you were carrying bratwurst! This pasta is absolutely gorgeous and is truly making me hungry.


Helen @ Fuss Free Flavours October 24, 2011 at 6:38 pm

I am very joyful that we are driving to our holiday in France next week. The cottage has a washing machine so I can forgo most of my clothes to make room for food on the return journey.
This week I an concentrating on emptying the fridge.


Denise @ TLT October 24, 2011 at 7:27 pm

Haha! And suddenly taking bratwurst felt a bit strange, right?!
I totally recognize this. I always wonder what the security people will think when they see my suitcase on screen. It’s probably better if I don’t know that;)


Kavey October 24, 2011 at 9:07 pm

Haaa YES!
I resemble this!
When we came back from Lebanon earlier this year, we had to buy an extra suitcase and were 17-18 kilos over the weight we’d taken out there with us!!!


Móna Wise October 25, 2011 at 7:56 am

This looks amazing Jeanne. I love chanterelles for their meatiness.
I think that traveling in Europe w eget away with being able to tote a lot of
products in our suitcases from country to country but do not try it heading
to the US or Canada. They are horrible for taking all your goodies and sometimes leave
nice little notes in your rifled through luggage explaining why!
I love your blue plateware too Jeanne. It is gorgeous.


Sylvie @ Gourmande in the Kitchen October 25, 2011 at 8:59 am

Food is definitely my favorite kind of souvenir to bring back from vacations. You should see our suitcases when we came back from France!


Kit October 25, 2011 at 8:59 am

Love the story of your bratwurst smuggling… and the fact you got it through! I totally agree with food souvenirs rather than bric a brac. I used to come home from Italy loaded with olive oil, parmesan and all sorts. now my mother brings food parcels of Bendicks Bittermints, dark chocolate Hobnobs and ChocoLeibniz when she visits.


Gail October 25, 2011 at 10:52 am

We came back from France with foie gras, wine, a lot of peppercorns of different hues and fleur de sel. In fact we seem to plan trips to France around how low we are on seasoning…


Jaclyn October 25, 2011 at 3:22 pm

Trying so hard to avoid carbs at the moment. This is no help at all Jeanne… Yummy! What a gorgeous combination of chanterelles and toasted almonds.


PinkPolkaDot October 25, 2011 at 7:48 pm

No, No,
no!!!! I am soooo trying to eat less!!
um,but this pasta dish sounds wonderful!!


Kevin (Closet Cooking) October 26, 2011 at 12:58 am

What a great way to enjoy those amazing chanterelle mushrooms!


Neil | Butterfield October 26, 2011 at 6:44 am

Great post and you are fortunate to not get stopped with your food trafficking lol.


Simone October 26, 2011 at 10:19 pm

O that bratwurst story had me laughing out loud Jeanne! I totally forgot in the end to bring back bratwurst when I was in Weimar and stupid too since I was by car which makes it a lot easier to dodge eager custom officials. Chanterelles are fairly easy to find here but yes, they are expensive. It always amazes me how you guys in the UK have stuff in your supermarkets that is rare on non-existing here but I guess that goes for every single nationality as you say…
Love this pasta and gonna make it!


Ash October 27, 2011 at 11:43 am

Jeanne, I didn’t even read to the end of the post, having been side-tracked completely at ‘travel broadens the beam’. I haven’t heard that expression since my dad used to say ‘Jeez, you should see old so-and-so, she’s getting a bit broad in the beam!’. It was always women, never men who developed a ‘beam’. Thanks for making me laugh :) Now, I’ll go back and read the rest!


Cesi O | recetas faciles October 27, 2011 at 2:55 pm

First of all sorry for my English, I’m from Latin America. This post if you are interesting, we talk about everything, food, travel, customs officers … haha:)
I have relaxed …
Cesi O


Partyista October 30, 2011 at 10:29 am

Funny story you have here. I’m also guilty of bringing edible stuff in my luggage when I get back home from travelling. This, btw, is a delightful way of preparing chanterelle mushrooms!


Wade | Wellness November 4, 2011 at 11:52 am

Nice to hear that you like stuff from South Africa. I am from South Africa. Have you ever tried our biltong?


wine australia January 10, 2012 at 6:29 am

This is a pasta dish that I have never tried before. I am studying the recipe in hopes of making the dish.


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