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Recipe for: Pasta with chanterelles and white cheese

Pikantne Snacks Regional Cuisine of Poland 30 min Medium 7 wyświetleń ~4.86 PLN * - (0)
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Description

Creamy pasta with young chanterelles and white cheese (twaróg) is a Polish-modern snack that combines the forest aroma of mushrooms with the delicacy of twaróg. Perfect for warm slices of country bread or as a starter with potato pancakes. The dish has a distinct, slightly buttery flavor with a hint of lemon juice to cut through the richness and fresh herbs for freshness. The pasta is great for spring parties, picnics, and as an elegant appetizer before the main meal. Appearance: golden, browned chanterelles enveloped in a white, creamy mixture with small green accents from the herbs.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken 300 g
  • White cheese 200 g
  • Butter 30 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • 18% cream 60 ml
  • Rapeseed oil 15 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Thyme 5 g
  • ✨ Opcjonalne
  • Country bread 200 g
  • Parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~4.86 PLN (1.21 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Clean the chanterelles: remove dirt and forest debris. If they are large, cut them into smaller pieces - the cap in half or quarters. Dice the onion finely: cut the onion in half, peel it, lay it flat, and slice it into thin strips, then crosswise into small cubes. Peel and chop the garlic or press it through a garlic press.

Ingredients: chicken, Onion, Garlic
Use a sharp chef's knife and a cutting board. Do not soak the chanterelles in a large amount of water — wipe them with a damp cloth or briefly rinse and dry with a paper towel.

Frying chanterelles

2

In a large skillet, heat canola oil over medium-high heat. Add butter (leave half a tablespoon of butter for later for flavor). When the butter melts and starts to sizzle slightly, add the onion. Sauté the onion for 3-4 minutes, stirring with a wooden spoon, until it becomes translucent and lightly golden. Add the garlic and sauté for another 30 seconds until fragrant. Add the chanterelles to the skillet, spread them out evenly, and sauté for 6-8 minutes without stirring constantly to allow them to brown; after 3-4 minutes, stir occasionally to prevent burning. The chanterelles should release some juice, which will evaporate, and the mushrooms will become firm and golden-brown.

Ingredients: Rapeseed oil, Butter, Onion, Garlic, chicken
Use a wide frying pan (preferably 26-28 cm) with a non-stick coating. If the pan is too small, fry in two batches to prevent the mushrooms from steaming. The pan should be hot — if the mushrooms are just simmering, raise the temperature.

Mixing the paste

3

After browning the chanterelles, reduce the heat to medium. Add 18% cream and stir for 1-2 minutes until the sauce thickens slightly. Remove the pan from the heat and let it sit for 1-2 minutes to cool down — it shouldn't be very hot, as it will affect the texture of the cheese. Transfer the contents of the pan to a large bowl or directly into a blender jar. Add the white cheese and lemon juice. Stir with a wooden spoon or briefly blend with an immersion blender (2-4 short pulses) until the mixture is creamy but still has noticeable pieces of mushrooms. Season with salt, pepper, and thyme, taste, and if necessary, adjust with a little more lemon juice or salt.

Ingredients: 18% cream, white cheese, Lemon juice, Thyme, Salt, Black pepper, chicken
Use a bowl with high sides and a silicone spoon or an immersion blender. If you blend for too long, the paste will become too smooth — the goal is a creamy texture with the texture of mushrooms.

Finishing and seasoning

4

Taste the paste and adjust the flavor: if it's too heavy, add a little lemon juice or 1 tablespoon of cream; if it's too thin, chill in the fridge for 10-15 minutes to thicken. Before serving, add the missing half tablespoon of butter on top of the paste and gently mix to give it a shine.

Ingredients: Butter, Lemon juice, 18% cream
Taste in stages. Remember that cooling changes the perception of salt and acidity — season carefully, as the paste may seem less salty after cooling.

Serving

5

Serve the spread on lightly toasted slices of country bread: cut the bread into slices 1-1.5 cm thick and toast in the oven for 5-7 minutes at 200°C or in a dry pan for 2-3 minutes on each side until golden and crispy. Spread 1-2 tablespoons of the spread on each slice. Sprinkle with finely chopped parsley. Additionally, lemon slices can be served.

Ingredients: country bread, Parsley, white cheese, chicken
Use kitchen gloves when taking the bread out of the oven. A grill pan or rack in the oven is best for achieving a crispy crust.

Final tips

6

If you prepare the paste in advance, store it in the refrigerator in an airtight container for up to 48 hours. Before serving, take it out for 15-20 minutes to reach room temperature — this will enhance the flavors.

Ingredients: white cheese, 18% cream
Do not freeze the cheese paste — the structure of the cheese and cream will separate after thawing.

Fun Fact

💡

Chanterelles are one of the most valued wild mushrooms in Poland; traditionally harvested in spring and summer, they have long been used in regional cuisine as a flavorful addition to eggs, cream, and butter.

Best for

przyjęcie wiosenne piknik przystawka przed obiadem

Tips

🍽️ Serving

Serve with crusty country bread or crackers. For a party, prepare the dip in a bowl with a spoon and a separate plate with bread. For a more upscale version, add a few drops of truffle oil just before serving (optional).

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. Do not freeze. Before serving, take it out 15-20 minutes in advance to allow the pasta to reach room temperature; any potential clumping can be smoothed out with a quick blend and by adding a bit of cream.

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