Spaghetti with chanterelles and zucchini
Asian enjoyment for every day
Welcome to a delicious and creative Asian style spaghetti with chanterelles and zucchini! If you’re a fan of fresh chanterelles like me, you probably know that they’re not only incredibly delicious, but also incredibly versatile. But if you don’t want to freeze them and are looking for a new taste experience every day, you have to get creative. This recipe is perfect for exactly that.
Fresh chanterelles, lovingly cleaned and prepared, are a real treat. However, avoid washing them otherwise they will lose their delicate aroma. Instead, you can clean them in a flour bath. And remember: only young, fresh mushrooms develop the best taste and no bitter substances.
How does a flour bath work?
Cleaning chanterelles – this is how the flour trick works: Place chanterelles with 1-2 tablespoons of flour in a sufficiently large freezer bag. Close the bag and shake well so that all the mushrooms are dusted with flour. Then place the mushrooms in a sieve and carefully rinse off the flour with cold water.
Why shouldn’t you warm up chanterelles?
Although reheating chanterelles isn’t recommended, you can use this recipe to ensure there are no leftovers – it’s just too delicious! Enjoy the high nutritional content and low calories of these small, golden mushrooms, which, together with zucchini, leeks and an Asian twist, will delight your taste buds.
Preparation time: 30 minutes
INGREDIENTS
- 250 g spaghetti (e.g. Barilla N 5 or a gluten-free alternative)
- 1/2 piece leek
- ½ clove of garlic
- 1 small green zucchini
- 250 g chanterelles
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 100 ml vegetable broth
- 1 teaspoon white and black sesame seeds
- ½ tsp ginger
- 1 tsp salt
- pepper from the grinder
PREPARATION
- Cook the pasta al dente.
- Cut the zucchini and leek into strips or rings.
- Finely chop the garlic.
- Heat the oil in a wok or pan and add the leek and fry briefly.
- Add garlic, zucchini and chanterelles and fry for 2 minutes.
- Add soy sauce and deglaze with the broth. Let everything simmer for about 10 minutes, then add the sesame seeds and simmer over medium heat for another 10 minutes.
- Finally, add the cooked noodles and mix well over medium heat for five minutes and let sit.
- Season again and serve with spring onions and sesame if desired.