Meaty chanterelles add a rich, earthy touch to a pork ragu, which makes a deliciously savory dish. Toss it with your favorite gluten free pasta and enjoy a restaurant worthy meal at home.
We love using local, fresh produce whenever possible. And when a friend shares their mushroom hunting bounty with us, we celebrate by making some special dishes. But special dishes don’t need to be fussy or complicated. Simple ingredients that showcase the natural flavors make the most special dishes of all!
Why You’ll LOVE this Recipe
- This recipe for chanterelles with pork ragu walks you through how to make a simple, rustic pork ragu (sauce). If you don’t know how to make one yet, you’ll soon have a versatile classic under your belt.
- The seasonings are fennel seeds, which give it that classic italian sausage taste, thyme, and chili flakes for a touch of spice. Just enough to showcase the full flavors of the mushrooms and sausage.
- Tomato paste adds just enough acid to balance the rich, savory pork flavor and the meaty, earthy mushrooms, and the grated cheese adds just the right amount of salt. So delicious!
- You can prepare this dish in about 15-20 minutes, so it’s weeknight or date-night material.
Description
Simple, saucy, savory chanterelles with pork ragu. Easy enough to swing on a weeknight, but could definitely be date-night material!
1. Heat a skillet over medium heat and bring pot of water to boil for pasta. Cook the pasta according to package directions.
2. Add 1 Tablespoon olive oil and sauté 1/2 of the minced garlic and sliced onion for 3-4 minutes until golden.
3. Add the chanterelles and cook for 6-8 minutes until they soften and release some of their juices. If they are more mature, woodier mushrooms, you can cover the pan to soften them while retaining their shape.
4. Drizzle the mushrooms with the balsamic vinegar, salt and herbs. Set aside in a bowl until ready to serve.
5. In the heated skillet, add ground pork and cook until browned. 
If you’d like, you can drain the pork on paper towels afterward to remove excess fat. The fat will make a rich and savory sauce though! 
6. Stir in the tomato paste, herbs and spices. Add a 1/4 cup of chicken broth, white wine, or pasta water to make the sausage mixture into a saucy broth.
7. Drain the pasta, toss with the sausage mixture and top with the sautéed chanterelles. Grate a bit of Parmigiano Reggiano, pecorino Romano or Locatelli over the top with a few grinds of pepper and enjoy.
Want more chanterelle recipes? Try these easy chanterelle recipes!
