BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

HERBED LINGUINE with CHANTERELLE MUSHROOMS & BACON

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Ingredients:

  • 3 1/2 cups all-purpose flour

  • 3 tablespoons chives, minced
  • 5 whole eggs

Method:

Place flour in a large bowl with chives–blend to combine. Create a well in the center of the flour and add the eggs, whisking with ta fork until slitly scrambled. Begin pulling flour mixture into eggs incorporating a little flour until it is no longer possible to mix with the fork. Work by hand until mixture is holding in a single ball. Remove to floured surface and knead a few more times until it is firm. Refrigerate for one hour. Roll out by hand or with pasta machine to 1/8 in and cut into desired shape. Use a narrow linguine die for this dish.
CHANTERELLE MUSHROOM WITH BACON SAUCE



Ingredients:

  • 2 ounce bacon or prosciutto or pancetta, minced

  • 1 tablespoon EVOO
  • 2 small shallots, minced
  • 2 cloves garlic, sliced
  • 1 stalk celery, minced
  • 1 small parsnip, minced
  • 2 tablespoons grapeseed oil
  • 1 cup chanterelles, pulled apart
  • 1 cup cremini mushrooms, quartered or other
  • 1/4 cup dry sherry

Method:

Saute bacon in medium saute pan to render and crisp slightly; remove bacon pieces and add oil if needed to saute the shallots and garlic. Cook until aromatic and add celery and parsnips. Cook until they are tender and remove /reserve warm. In same pan on high, heat grape seed oil 1 minute and add mushrooms all at once. Do not stir or shake pan. Season with salt and coriander. After about 2 minutes, check mushrooms for browning. Toss to distribute and add sherry and herbs and combine. Remove from heat and serve with linguini.




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