Chanterelles with Homemade Pasta: Camper Cooking | Fresh P

Thumbs up for more Fresh P. Making delicious pasta is as easy as eggs and flour. Here's a simple mushroom pasta recipe that I prepared in our camper using some just foraged Oregon Coast chanterelles, a jalapeno, some fresh herbs, pine nuts and a little cream. Toss it all in a pan and you have dinner. Camper cooking can be so much tastier than opening a can of stew. Roll up your sleeves and crack that egg. the rule of thumb for pasta is 100g per egg, or a scant cup per egg. Typically this amount is per person, but I find it serves 2 people. INGREDIENTS Mushrooms 2-4 tablespoons butter 1 jalapeno a bunch of fresh herbs: chives, parsley, thyme and/or savory a handful of pine nuts 1/4 cup cream Pasta water for thinning (if needed)salt and pepper to taste DIRECTIONS Saute mushrooms and jalapeno in butter until they exude their liquid and begin to brown. Add herbs and saute a couple minutes longer. Add cream, nuts, salt and pepper to taste. Cook the cream down until it's integrated. If it gets too dry add a little pasta water to thin it. Meanwhile boil your pasta until it's al dente. Drain reserving some of the cooking liquid. Toss with pasta and serve with parmesan reggiano. MUSIC Where I am From by Topher Mohr and Alex Elena Pachabelly bu Huma-Huma