Gnocchi with Chanterelle Mushrooms + White Wine & Garlic Cashew Cream Sauce
One of my absolute favorite treasures in the Fall (which is something we don’t cultivate on our farm) is the always amazing chanterelle mushroom. When it comes to foraging wild foods chanterelles are treated like gold in our neck of the woods and rightly so. They’re extremely flavorful with a “meaty” texture and are a great addition to any Autumn recipe. They’re so damn good that you could honestly hold a diamond ring in one hand and a palmful of chanterelles in the other and I would pick the mushrooms without missing a beat. They’re that good!
Taylor and I are lucky enough to have some rad friends who spend weeks hiking through the mountains near our farm hunting for these seasonal gems. Thankfully, this year has been abundant and we were able to trade some Tumbleweed Farm veggies for a TON of chanterelle mushrooms. This recipe is the result of the amazing harvest and I hope you all love it as much as we do. With that being said, if you can’t find chanterelle mushrooms you can substitute with other fresh wild mushrooms if need be. We made our own potato gnocchi here (I followed a recipe from another blog) but you can use store bought gnocchi as well. The cashew cream sauce is to die for and would be a great addition to other pasta dishes or even pizza. Go wild! This recipe should be served with a glass of white wine (you’ll have leftovers from the sauce) and your favorite dinner date. Cheers to the Autumn bounty!
Gnocchi with Chanterelle Mushrooms + White Wine & Garlic Cashew Cream Sauce
Prep Time: 25 minutes Cook Time: 40 minutes Serves: 4
White Wine + Garlic Cashew Cream Sauce- 1 cup raw cashews (soaked in warm water for 30 minutes and drained)
- 2 Tablespoons olive oil
- 1 large shallot, roughly chopped
- 4 cloves of garlic, chopped
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine (Sauvignon Blanc is great here!)
- 1 Tablespoon fresh lemon juice
- Salt + pepper to taste
- 1 (16 oz package) potato gnocchi (or my favorite homemade potato gnocchi recipe)
- 2 Tablespoons olive oil
- 1 large yellow onion, diced
- 1 Tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 1/2 pounds chanterelle mushrooms, roughly chopped
- salt + pepper to taste
Preparation
- Place the drained cashews in the bowl of a high speed blender and set aside.
- Heat the oil in a skillet over medium heat. Add the shallot, garlic and crushed red pepper flakes Cook, stirring often until fragrant, about 3-5 minutes. Deglaze the pan with the white wine and season to taste with salt and pepper. Simmer the mixture for about 3 minutes.
- Add the garlic & wine mixture to the blender with the cashews. Add the lemon juice and 3/4 cup of water. Blend on the highest setting until smooth and creamy. Scrape down the sides and add more water (1 Tablespoon at a time) until desired consistency. The sauce should be the consistency of a thick (pourable) cream. Taste test the sauce and add additional spices or salt if necessary.
- Prepare the gnocchi by bringing a large pot of salted water to a boil. Add the gnocchi and cook until the gnocchi float to the top and are cooked through, about 2-3 minutes. Drain and set aside.
- Heat the 2 Tablespoons of oil in a large skillet. Add the onion and cook, stirring often, until fragrant, about 5 minutes. Add the thyme and continue to cook for about 1 more minute. Stir in the mushrooms and cook until the mushrooms are tender, about 5-8 minutes. Stir often and season to taste with salt + pepper.
- Add the cooked gnocchi to the pan with the mushrooms and toss until well combined. Drizzle in the cashew cream sauce and mix until everything is evenly coated. Season to taste with additional salt + pepper and enjoy.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen
Hi Andrea, will the Farmer’s market on Thur 10/22 be at Springhouse Cellars? I want to make sure I have the right one! Looking forward to buying some Tumbleweed produce and hopefully say hello!
Thank you! The recipe, as usual, sounds amazing.
Jennifer
Hey Jennifer! Yes, the market on Thursday is at Springhouse Cellar. We’ll be there from 4-7PM. Would love to meet you! xoxo
I will be there! Looking forward to meeting you and buying some Tumbleweed veggies!
Hi Andrea! I have been following along and drooling over your recipes for a while now, but I rarely stop to say hello! This dish is stunning! When we lived in france we were lucky enough to have an abundance of wild mushrooms in the surrounding forests – it was my favorite fall activity. Nature totally provides and it always blows my mind how beautiful and delicious the forest floor can be. Back in Canada now and I’m totally heading out to find some chanterelles for this dish. Happy fall x
Jodi! Thank you for a lovely comment. Happy Fall to you guys. I hope you get to spend some quality time in your kitchen cooking tasty food. Cheers from Tumbleweed Farm. xoxo