If you’ve ever had the pleasure of enjoying a plate of pasta at Pronghorn Resort, then you know Executive Chef, Kevin Linde has perfected the art. Chef Linde trained with the head instructor of Apicius (International Hospitality School) in Florence, Italy where his love for Italian food began. Now, at Pronghorn Resort’s restaurants, Chef Linde’s style is Northwest cuisine, but you’ll often notice Italian influences. One of your favorite influences will likely be his egg yolk pasta which is made fresh in-house.
Today we are sharing Chef Linde’s recipe for pasta with a sage brown butter sauce and wild Oregon chanterelle mushrooms. Happy cooking and bon appetit!
Chef Linde’s Pasta with Sage Brown Butter Sauce and Oregon Chanterelle Mushrooms
(This recipe was first published in this story by The Mercury News.)
Egg Yolk Pasta Dough
190g all-purpose flour
150g egg yolks
Water as needed
Directions: Place the flour and egg yolks in a food processor and pulse until dough comes together, adding water as needed. Remove and continue to knead by hand. Cover and let rest for 30 minutes. Roll and cut as desired in pasta machine. Cook until al dente.
Sage Brown Butter Sauce with Oregon Chanterelle Mushrooms
½ cup fresh picked, cleaned chanterelles, sliced ¼-inch thick
Salt to taste
4 tablespoons unsalted butter
4 fresh sage sprigs
Fresh lemon juice to taste
1 ounce Italian black truffle, sliced (optional)
4 ounces grated parmesan
Heat a small saute pan over medium-high heat. Add chanterelles and sprinkle with salt. Toss in pan for 30 seconds, allowing the moisture to naturally come out of the mushrooms. As mushrooms begin to brown, add a pinch of butter, toss to coat and remove pan from heat.
Heat 4 tablespoons butter in a saute pan set over medium-high heat. As butter begins to brown, add sprigs of fresh sage and a squeeze of lemon. Remove from heat.
Toss cooked pasta in brown butter sauce, top with chanterelles (and truffles, if using) and serve with parmesan.
Tag us in your culinary adventures @pronghornresort! We would love to see what you whip up in your own kitchen.