Chanterelle Mushroom Pasta Tart | Gluten-Free!
This Chanterelle mushroom pasta tart is a quick and easy recipe with a rustic look and meaty, spicy taste!
Ingredients
- 250 g gluten-free spaghetti I used Schar spaghetti, but you can use any other kind of brand, even not gluten-free ones
- 4 cups Chanterelle mushrooms chopped
- ½ cup white wine
- 1 onion chopped
- 2 eggs beaten
- 3 tsps dry thyme
- 1 tsp oregano
- ½ cup fresh dill chopped
- sea salt and ground pepper to taste
- some olive oil
Instructions
- Add water in a large pot. Add 1/2 Tbsp salt.
- Add pasta and 2 cups chopped Chanterelle mushrooms. Boil for 10 minutes.
- Drain pasta and mushrooms and move them into a large bowl.
- Add spices and beaten eggs. Mix well.
- Heat some olive oil in a large pan. Add chopped onion and saute for 2 minutes. Add the rest of the mushrooms (2 cups), salt, ground pepper and wine. Saute for 5-6 minutes.
- Use a cake tin with detachable walls/round yena bowl or simply just a pot. Cover it with parchment paper and grease it.
- Add the composition from the bowl and spread it evenly.
- Add the sauteed mushrooms from the pan as a top layer. Spread evenly.
- Bake at 200C/392F for 30 minutes.
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