Ragout Of Chanterelles With Ruote

  • Yield: 2 servings


  • 6 ounces medium-sized pasta such as Ruote (Wheels)
  • 1/2 pound Chanterelles
  • 2 tablespoons chopped roasted garlic
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped assorted herbs (such as parsley, basil, tarragon, chervil or thyme)
  • 3/4 cup mushroom stock
  • 2 tablespoons butter
  • Salt and pepper
  • Parmesan cheese, for grating


  • Cook pasta in a large pot of boiling, salted water until tender; drain. Meanwhile, melt butter in a saute pan, add mushrooms and shallots and cook until mushrooms are nearly tender. Add roasted garlic, herbs and mushroom stock, bring to a boil, lower heat and simmer to reduce liquid slightly. Add pasta and toss to coat and reheat pasta. Season to taste with salt and pepper. Shave some Parmesan over and serve immediately.