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

  1. 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.
  2. 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).
  3. Add the thyme, salt and pepper and cook for 2 more minutes.
  4. Add the vegetable broth and reduce for 1 minute or so.
  5. Add the pasta and a couple of tablespoons of the cooking water and stir until well impregnated with the mushroom juice.
  6. We serve in soup plates and put one or two slices of brie cheese with a little thyme on top.

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