Chanterelle and Arugula Pasta

With the end of our winter CSA from Open Oak Farm and the start of the Fairmount Neighborhood Farmers Market still on the horizon, I was happy to rediscover Eugene Local Foods. This convenient online shopping site lets you choose from a wide selection of local food offerings. You can place your order from the comfort of your sofa, as the rain drizzles outside, and then you pick up your goods on Tuesday evenings behind Hideaway Bakery. 

From this week's haul we prepared a local feast of fresh pasta with chanterelle and arugula. I experimented with making the pasta with hard white wheat spring flour from Camas Country Mill. The dough was tougher than with all purpose white flour, and required a little more patience rolling out, but the final pasta had a pleasantly hearty flavor that paired well with the mushrooms and bitter greens, and a generous dollop of creme fraiche. This was a perfect meal to celebrate the coming of spring.

Chanterelle and Arugula Pasta

for the pasta
3 cups flour (I used hard white wheat spring flour from Camas Country Mill)
4 eggs


for the toppings
1/2 lb chanterelle
1 Tbsp butter
1 Tbsp olive oil
1 bunch arugula leaves, washed and thick stems removed
1/4 cup creme fraiche
salt and freshly ground pepper
freshly grated parmesan cheese for serving


1. Set a large pot of salted pasta water boiling.


2. In a food processor, combine the flour and eggs until the dough just starts to come together in a ball. You may need to drizzle in a little water or add a touch more flour to get the right consistency. Form the dough into a log and cut into slices. Roll the slices out with a pasta machine according to the directions and cut into fettucini.


3. Meanwhile brush the chanterelle to clean them and slice them coarsely. Heat a saute pan over medium heat, melt the butter with the olive oil, and saute the mushrooms until cooked through and fragrant.


4. When the pasta water comes to a boil,add the pasta. When the water returns to a boil, taste a strand. It may be done or may need another minute, but be prepared to work quickly. Reserve a cup of the pasta water before you drain the pasta into a colander.


5. Dump the cooked pasta into a large serving bowl and toss with the creme fraiche, the sauteed mushrooms, and the washed arugula leaves. If the pasta seems a little dry, you can add a splash of the reserved pasta water. Grind over a generous amount of pepper and sprinkle on a pinch of salt. Serve immediately with freshly grated parmesan cheese.