Fall Clichés and a Recipe for Penne with Chanterelles

Fall Clichés and a Recipe for Penne with Chanterelles
Jonathan Roberts

In this column, Katherine Knowles divulges recipes you can make in your tiny New York City kitchen.

Almost as soon as it starts, fall can quickly descend into cliché. We're living our lives, perfectly sensibly, when suddenly, almost involuntarily, Bam! We instagrammed a leaf, pulled the sleeves of an oversized cashmere sweater over our thumbs while cradling a pumpkin spiced beverage, and fell into Pinterest Oz.

Here's the question though; is that necessarily a bad thing?

It's amazing to me that in a city where, true story, I saw a rat leap out of a pile of autumnal leaves, race across the foot of a shrieking jogger, and vanish into another pile of autumnal leaves, grown women will still buckle up their shiny new knee high boots and whimsically kick foliage.

It restores your faith in hope over experience. In the transformative power of imagination. Or, more likely, all those Yankee Candles are making us high.

Penne With Chanterelles Ingredients: 2 cups penne 3 handfuls chanterelles 2 tablespoons cream 2 cloves garlic, finely sliced Knob of butter Grated parmesan and black pepper to taste

Cook 2 cups of penne in boiling salted water, according to the packet instructions. Meanwhile, heat a knob of butter until it starts to foam. Add 2 cloves of finely sliced garlic, and 3 handfuls of chanterelles (or however many chanterelles you feel like shelling out for, and other mushrooms to make up numbers). Let the mushrooms cook. They'll go flabby at first, then they'll start to brown. Season at this stage. Add a couple of tablespoons of cream. Toss in the penne and serve with grated parmesan and a good grinding of black pepper.

Serves 2. Simple luxury.

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