Chanterelle and Swiss Chard Cooked in Garlic Confit

Cleaning Chanterelle mushrooms can be a chore but it is worth the while. Use a brush to remove any particles of sand or dirt caught between the gills. Give a quick wash if they are very dirty. Drain them on paper towels and use them immediately.

Here I used mashed garlic confit to cooked with chopped Chanterelle and Swiss Chard. I added a little of crisp bacon followed with a little cream.

I stuffed this mixture into cooked pasta shell. Use some pasta tomato sauce on the bottom and placed the stuffed shell. Sprinkle a little Parmigiano Reggiano and spoon a little more tomato sauce. Bake it until bubbly. Serve warm with a fresh salad or soup. This is light, earthy and delicious.