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Chanterelles with Anchovy Sauce

Chanterelles with Sun-Gold Cherry Tomato Anchovy Sauce

A umami packed homemade under 30 minute tomato sauce with fresh chanterelle mushrooms served over pasta. Easy weeknight meal that taste like you spent hours crafting dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course, Pasta
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 8 oz fresh chanterelle mushrooms cleaned and stems removed
  • 2-4 tbsp olive oil or vegetable broth (I typically use a bit of oil and mostly broth)
  • 1 1/2 cups sliced leeks
  • 6 cloves garlic minced
  • 3 cups fresh sun gold tomatoes
  • 4 anchovy fillets in oil
  • 1/2 cup fresh parsley chopped
  • pasta of choice for serving

Method
 

Sun-gold Tomato Anchovy Sauce
  1. Add 1 tbsp of olive oil or vegetable broth to a dutch oven pot. Heat over medium.
  2. Add garlic and anchovy fillets. Cook slowly, stirring often, until anchovy fillets melt. Add more oil or broth if needed.
  3. Add more broth or oil if needed.
  4. Add leeks and cook 5 minutes. Stir frequently.
  5. Add tomatoes and stir. Bring to a very low simmer and cook (about 20 minutes) until tomatoes burst and thick sauce forms.
  6. Stir in parsley. Remove from heat and cover.
Mushrooms
  1. In a sautee pan cook mushrooms in 1 tbsp of oil for 4-5 minutes per side. Do not stir until you flip them.
  2. When mushrooms are cook add them to the sauce.
  3. Serve sauce over pasta.