We had a pretty decent haul of Chanterelles this summer, so we had an opportunity to have some fun creating in the kitchen to add to our slew of recipes featuring this vibrantly orange wild mushroom! As we were planning this meal, we saw some egg noodles in the pantry and some sour cream in the fridge…so we figured we’d make a Stroganoff! From there, we had to pick our other ingredients…so we went out to our garden and grabbed a zucchini and some fresh rosemary.
The end result of this dish had a lot of perfectly complementary flavours and just the right sauciness. We can’t wait for next chanterelle season to make this one again!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 45 Minutes
Ingredients:
- Chanterelles
- Zucchini
- Rosemary
- Mustard Seeds
- Onion
- 1 Cup Vegetable Stock
- 1/2-1 Cup Sour Cream
- Egg Noodles
Method:
- Dice your zucchini and onion.
- Heat a little butter or olive oil in a large pot (we used a Dutch oven), and then add your zucchini, onion, rosemary, and mustard seeds.
- Start to boil a pot of water to cook your noodles.
- As your veggies cook, wash your chanterelles, and slice them in half. Then, add them to your other veggies, and continue to cook until your zucchini and mushrooms are soft.
- When your water starts to boil, add your noodles. Cook until they reach your desired doneness, and then drain the water.
- As your pasta cooks, pour your vegetable stock into your veggies, and bring to a simmer.
- Scoop in your sour cream, and mix to combine.
- Add your noodles to your veggies, and fold everything together.
- Plate, devour, and enjoy!
