Use this recipe as a guide, not gospel. The idea is to make a nice pasta salad that you eat warm at first, then at room temperature if you have leftovers. Other mushrooms will work if you don't have chanterelles.
1poundfresh chanterelle mushrooms, cleaned and torn into small pieces
1medium yellow onion, minced
1yellow bell pepper, diced
1small hot pepper, minced(optional)
1/2cupfeta or cotija cheese, crumbled
1/2cupfresh basil, torn into pieces
1poundshort pasta, orecchiette, farfalle, penne, etc.
A splash of vinegar or lemon juice
Get a large pot of water hot, then salt it well. When it's boiling, add the pasta.
Put the mushrooms in a large sauté pan and turn the heat to high. Toss them as they heat up -- they'll squeak -- and they'll soon release their water. When that happens, add the onion and garlic and some salt and toss to combine.
Add the olive oil and toss to combine. Let this sauté for about 3 minutes, tossing or stirring often. Add the peppers, cherry tomatoes, and corn and mix well. Cook for a minute or two, the add the basil and cheese and turn off the heat.
Drain the pasta well, and if you want, toss it with a little more olive oil. Mix with the contents of the pan, and serve. Splash a little vinegar or lemon juice over everything right as you serve.