Homemade GF Fettuccine with Chanterelle Cream Sauce

by Jenn on October 21, 2010

in Dips and Sauces,Gluten Free,Pastas and Grains,Vegetarian

Homemade GF Pasta Dinner

Where would Autumn be without chanterelles?  I cannot believe that it was only a couple short years ago in grad school that I first came across this awesome mushroom, and have fallen in love with it ever since.   But then I tend to fall in love with lots of produce – in the Summer it’s strawberries and apricots and peaches, in the Spring asparagus and peas…oh and we can’t forget pumpkin in the Autumn and Winter months as well.  That’s not such a bad thing, is it?  To go nuts finding as many tasty ways to use one incredible gift of nature?  I don’t think so 😉

Chanterelles have been in season for a while now.  I remember squealing with excitement when I first saw them at the market back in late August.  I love using them for normal mundane cooking – toss them into an omelette, into risotto, or on pasta… elegant ingredients tend to have a way of transforming minimalist dishes into rich luxurious meals – totally my style.  Speaking of which, I really heart pasta.  If I could, I probably would eat some type of it every day.  My absolute favorite is homemade egg pasta, which I taught myself how to make thanks to the wonderful Marcella Hazan and her fabulous cookbooks on Italian cooking.  Converting the typical pasta recipe to gluten free is actually not so hard, though over time I did change things from the basic one in her book in order to make it a bit easier to incorporate the extra eggs needed.  And what better way to enjoy one of my favorite mushrooms than to share them as one of my favorite dishes?

So today I am sharing with you a simple homemade pasta dish, gluten free, with a simple wine and cream sauce.  Don’t feel like making pasta yourself? That’s ok, you can cheat, I won’t tell.  But trust me, if you do make your own, you won’t regret it!

Oh and one little news bit…the results of my last poll are in!  Nearly 100 of you voted, and it looks like 80% of you lovely readers are gluten free and 20% are glutenicious.  I’m glad to know that I have a mix, and that you all can find tasty ideas here – one of my long-term goals is to show that it’s really not so difficult to convert a dish one way or the other (most of the time), and as I learn how, I’ll definitely make sure to share with you!  I have a new poll up now, just check out the sidebar – it’s one of those “check all that apply” types – I’m just curious, what do you like best about Jenn Cuisine?

Ok enough of my prattle about polls, let’s cook some food!  Specifically with one of my favorite types of mushrooms.  If you see fresh chanterelles, don’t pass up the opportunity to try them, and don’t worry if you don’t have some fancy shmancy dish to make them with.  I like to use them in place of regular button mushrooms, and just enjoy their awesome flavor.  Comfort food with chanterelles.  It’s not an oxymoron, really :)