So many amazing things have happened lately and I also have a bunch of fun things planned for the coming month. But, first things first. Once again I want to thank you all for the sweet comments and messages you’ve sent to me after I announced my pregnancy on Instagram and here on the blog. I’m still amazed by your kindness <3
On another note, this weekend I got to know that I’m nominated for the Swedish Food Blog Award 2018. Last year I was nominated for best photography and this year I’m nominated for The Grand Food Blog Award. I mean, how amazing is that? I was so proud of my nomination last year (still am) and now this happened. I’m so thankful and flattered to be one of the five food bloggers nominated this year. There are so many amazing food bloggers in this country and I’m SO happy to be on the list of nominees.
With that being said, let’s move on to the next topic of the day – food. For the last couple of weeks, I have been cooking so much with mushrooms. We haven’t been foraging ourselves, basically because we don’t have any great spots and when we have looked we haven’t found a single mushroom. But, luckily, the food stores are filled to the brim with mushrooms of different kinds so I’ve been able to cook all the mushroom dishes anyway. One of my favorite recipes is a real simple one with tagliatelle, chanterelles, spinach and oat cream. It’s such a perfect everyday dish, and I was planning on sharing the recipe on the blog, but then my photo shoot failed due to the darkness and then I just haven’t photographed it again.
Instead, I decided to experiment with that recipe and do my best to improve it. I used funnel chanterelles instead of the traditional chanterelles, I added lentils to the stew and I also added a secret ingredient – truffle oil. Adding truffle oil immediately turned this dish into some sort of gourmet food – I bet it’s delicious when served with some white wine.
Since the improved recipe turned out to be real great, I decided to do it again and photograph it for the blog. But just like that other time, the photo shoot failed. Or, almost failed. I was interrupted by phone calls and whatnot, and all of a sudden it was 4.30 PM and it was really starting to get dark. Screaming all the curse words I know I literally ran through the apartment in order to get the setup ready in as little time as possible (result: 3 minutes). I snapped a few real quick shots and hoped for the best. It turned out that I could use the photos after all, it just required quite some post processing in Lightroom. I guess I’ve learned my lesson by now – no photographing after 3.30 PM.
Anyway, I hope you’ll like the recipe as much as we do <3
Truffle pasta with Chanterelles | v
2 cloves garlic
300 g chanterelles or funnel chanterelles
125 g baby spinach
2 dl | 200 ml oat cream
salt & black pepper’
vegan fettuccine for 2 people
2 tbsp truffle oil
Fresh thyme or parsley to serve (optional)
Finely chop the shallots and garlic.
Heat up a little oil in a frying pan and sauté the onions until soft.
Clean the chanterelles and slice them into desired size. Add them to the pan and continue frying for about five minutes, or until the mushrooms are soft and a little browned.
Rinse the spinach and add to the frying pan. Let cook until the spinach is soft.
Add oat cream and season with salt and black pepper.
Cook the fettuccine according to the instructions on the package.
Remove the excess pasta water and add the truffle oil to the pasta. Carefully stir together.
Add the mushroom stew to the tagliatelle and stir together.
Serve the pasta with more fresh black pepper and some fresh herbs, like thyme or parsley.