For the Chanterelle Mushroom Purée

Yield= 450g (1pt)

Ingredients

  • 400g chanterelle mushrooms, cleaned
  • 100g butter
  • 50g shallot, minced
  • 5g thyme
  • salt, to taste
  • champagne vinegar, to taste
  • 15g extra virgin olive oil

Method

  1. Melt the butter over medium heat in saute pan and sweat the shallots.
  2. Add the thyme and toss for 10 seconds and then add the chanterelle mushrooms.
  3. Cook the chanterelle mushrooms until the pan is dry.
  4. Puree in a blender, slowly add in the olive oil.
  5. Season with champagne vinegar and salt to taste.

For the Taleggio Filling

Yield= 550g; 1 Portion=45g

Ingredients

  • 500g taleggio, room temperature
  • 50g cream

Method

  1. Cut up the taleggio into manageable pieces and place in a food processor.
  2. With the machine on, slowly emulsify the cream into the mixture until it’s smooth.
  3. Use this filling to fill the pasta and obtain the classic casoncelli shape.

To Plate

For one portion

Ingredients 

  • 6ea taleggio casoncelli
  • 20g chanterelle mushroom puree
  • 20g chanterelle mushrooms
  • 2oz corn stock
  • 45g Parma butter
  • 2g shallot, minced
  • 20g corn kernels
  • lemon juice, to taste

Method

  1. Drop the pasta in salted, boiling water and cook for two minutes.
  2. Heat a medium saute pan over medium heat.
  3. Add the butter and foam, not browning or melting.
  4. Add mushrooms and cook until most of the liquid is absorbed.
  5. Add shallots and continue to cook for one minute.
  6. Add corn stock and simmer the pan.
  7. Add pasta to the pan and reduce until the sauce is tight. Season to taste with lemon juice and salt.
  8. Plate the casoncelli in a straight line and drop a quenelle of the mushroom puree alongside of the pasta.

Recipe courtesy of David Nayfeld, chef-owner of Che Fico in the Bay Area.