Chanterelle and Mascarpone Sauce is a modern British recipe (based on an Italian original) for a classic creamy sauce of chanterelle mushrooms and bacon in a mascarpone cheese base. The full recipe is presented here and I hope you enjoy this classic British version of: Chanterelle and Mascarpone Sauce.
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This is a creamy sauce leant a little smokiness from the bacon. This was developed with chanterelles in mind, but also works well with sliced ceps (penny buns) and saffron milk caps. It works very well as a pasta sauce served with fresh tagliatelle but can also be served with garlic bread. The cooking time is not exactly enough to render morels safe to eat, but if you stewed them slowly for 10 minutes in butter beforehand you could then add to this recipe.
Ingredients:
30g unsalted butter
4 rindless rashers of smoked back bacon, sliced into matchsticks
4 tbsp fresh sage, chopped
2 garlic cloves, finely chopped
200g chanterelles, coarsely sliced
salt, to taste
8 tbsp (level) mascarpone cheese
freshly-ground black pepper, to taste
Method:
Place a small frying pan over medium heat. Add the butter and when foaming use to fry the bacon until it begins to crisp.
Add the chopped sage and garlic, stir-frying with the bacon for 2 minutes.
Now mix in the chanterelles, season with salt and fry for 10 minutes, stirring frequently.
Stir in the mascarpone cheese and add a generous twist of black pepper. Allow to heat through for 1 minute, until the mascarpone has melted and a sauce has formed.
Taste and adjust the seasonings as needed. Serve immediately to accompany fresh tagliatelle pasta or toasted garlic ciabatta.
