orecchiette with goat cheese and mushrooms

dont worry, my blog has not turned into a mushroom shrine. i just couldnt resist the chanterelles in the store. even if its not the season, yet. even if they were shipped all the way from russia. i just cant resist a chanterelle.
this time i used it for a simple, tasty dinner that can be prepared in just half an hour. if you have any leftovers, simply serve it as a salad.


salt and freshly ground pepper
about 300g orecchiette or other pasta
3 hands full of mushrooms, such as chanterelles
4 strips of streaky bacon, cut in fine strips
2 shallots, finely diced
fresh thyme
about 150g soft goats cheese, crumbled

in a large pot with boiling water, cook the pasta until al dente, then drain.
in the meantime, heat a skillet with some oil, cook the shallots until soft, then add the bacon and cook until it starts to brown. then add the mushrooms and cook on high heat until soft. add thyme, season with salt and freshly ground pepper.

put pasta in a bowl, cover with the mushroom mixture, then sprinkle with the goats cheese crumbles and mix well.

looking for more pasta dishes? then head over to once upon a feast, where ruth is hosting her weekly pasta party presto pasta night.