Currently, they are sold on the table as fresh cakes: chanterelles. You can find them fresh in the market right now, and if you want, you can go out into the woods and look for them yourself. Or grab it reasonably priced at the weekly market and then combine a pasta pot with chanterelles.
It has many advantages, it does not take much time to prepare, you can eat it in 40 minutes. And: the pasta cake with chanterelles is completely vegan. No cheese, no cream – all plant based. However, the dish is very nice and creamy. This is confirmed at least in the raw broth, which is filtered with yeast particles. If desired, they give vegan dishes a cheese-like aroma. Therefore, vegans want to use the good arrows more often. Anyone looking for them in a supermarket or organic market should look for them in the spice section.
Did you already know? At our cooking school, we provide you with professional knowledge from the kitchen. Learn what to look for when buying chanterelles or learn how to dry and process small mushroom caps. Also interesting: how to properly prepare chanterelles.
Looking for more dishes with chanterelles? You may have:
If you prefer to go vegan, we recommend a spicy chili tomato sauce to pair with pasta dishes. But be careful: it can get hot. Plus, we at the EAT CLUB editorial team love this Asian Noodle Salad and our Vegan Mandled Lasagna .
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Vegan Gourmet Food: Pasta Casserole with Chanterelles
A pasta and mushroom casserole where everything is vegan.
Soak the chestnuts in hot water. Clean the mushrooms and cut the big ones in half. Peel and chop the red onion and garlic. Then sweat both in oil. Add mushrooms and sauté briefly. Then pour in 250 ml of soup, bring to the boil and add the herb mixture. Oil, salt and pepper for 5 minutes.
Now add the remaining vegetable leaves and cook the noodles in it. Shorten the cooking time as they continue to cook in the oven.
Preheat the oven to 180 degrees fan. Drain and dry well. Add the yeast granules and a little water until it has a creamy consistency. Season with lemon juice, salt and pepper.
Grease a bowl. Add vegetable cream, cashew sauce and a splash of soy sauce to the noodles, mix well and pour everything into the pan. You can sprinkle vegan cheese on top if you like. Place the pot in the oven for 15 minutes and serve sprinkled with chopped parsley.