Pasta with chanterelles, thyme and brie
We continue to take advantage of the fact that it is time for mushrooms to prepare a quick dish that you can do any day that you have little time to cook. You can use any type of mushrooms, the one you like the most; we have taken advantage of the fact that these magnificent “ rovellons ” or chanterelles to combine them with one of our favorite herbs: thyme.
Select quality pasta, brie cheese and dedicate 15 minutes to this very autumnal dish:
Ingredients
For 4 people:
- 400g pasta
- 50g of butter
- 3 minced garlic cloves
- 300 g of clean chanterelles
- 1 tablespoon thyme leaves
- sea salt and freshly ground black pepper
- 125ml vegetable broth
- 250g sliced brie
Elaboration
- Cook the pasta in a stainless steel pot according to cook time mark until al dente. Strain and reserve together with a small glass of the cooking water.
- While the pasta is cooking, melt the butter in a non- stick skillet over medium heat, add the garlic and mushrooms and sauté until the mushrooms have browned (about 8-10 minutes).
- Add the thyme, salt and pepper and cook for 2 more minutes.
- Add the vegetable broth and reduce for 1 minute or so.
- Add the pasta and a couple of tablespoons of the cooking water and stir until well impregnated with the mushroom juice.
- We serve in soup plates and put one or two slices of brie cheese with a little thyme on top.
