Chanterelle mushroom pasta is a rustic, elegant dish that brings out the earthy, nutty flavor of wild chanterelle mushrooms.
Lightly sautéed with garlic and shallots, and finished with a touch of cream and Parmesan, it’s perfect for a cozy dinner yet fancy enough for guests.
Serve it with a crisp green salad, a glass of white wine, or crusty bread to soak up the creamy sauce.
Chanterelle Mushroom Pasta Recipe
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Chef’s knife
- Cutting board
- Colander
- Microplane or grater for Parmesan
- Measuring cups and spoons
- A nonstick or cast-iron skillet can work in place of a stainless-steel pan. Alternatives
- A food processor can be used to chop garlic and shallots if preferred. alternatives
Ingredients
- 12 oz (340 g) pasta tagliatelle, fettuccine, or linguine work well
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot finely chopped
- 2 garlic cloves minced
- 8 oz (225 g) fresh chanterelle mushrooms cleaned and roughly chopped
- 1/4 tsp salt adjust to taste
- 1/4 tsp freshly ground black pepper
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 tbsp chopped fresh parsley optional
- Extra Parmesan for serving
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining.Sauté aromatics: While the pasta is cooking, heat olive oil and butter in a large skillet over medium heat. Add the chopped shallot and cook for 2–3 minutes until soft and translucent. Add garlic and sauté for another 30 seconds until fragrant.
- Cook the chanterelles: Add the chanterelle mushroom to the pan. Sauté for 6–8 minutes, stirring occasionally, until the mushrooms are golden and tender. Season with salt and pepper.Add cream and cheese: Lower the heat and pour in the heavy cream. Let it simmer gently for 2 minutes, then stir in the grated Parmesan. If the sauce is too thick, add a splash of reserved pasta water.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss to combine. Stir until everything is evenly coated and heated through. Add more pasta water if needed to loosen the sauce.Serve: Plate the pasta, sprinkle with chopped parsley and additional Parmesan, and serve immediately.
Video
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 47 g |
| Protein | 13 g |
| Fat | 20 g |
| Serving Size | ~300 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 1.2 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 0 g |
| Cholesterol | 45 mg |
| Sodium | 320 mg |
| Potassium | 450 mg |
| Fiber | 3 g |
| Sugar | 3 g |
| Vitamin A | 850 IU |
| Vitamin C | 4 mg |
| Calcium | 160 mg |
| Iron | 2.2 mg |
Cooking Tips
- Cleaning chanterelles: Wipe gently with a damp cloth or use a soft brush to clean. Avoid soaking them in water.
- Enhance umami: Add a dash of white wine or a teaspoon of miso paste to deepen the savory flavor.
- Cream alternatives: Use crème fraîche or even a plant-based cream for a dairy-free version.
- Don’t overcook mushrooms: They should be golden and tender, not soggy.
How About Alternative Ingredients?
If you can’t find chanterelle mushroom fresh, don’t worry, there are plenty of great substitutes.
Cremini or baby bella mushrooms are easy to find and have a rich, earthy flavor that works well in creamy pasta dishes. Oyster mushrooms can also be a good choice due to their delicate texture and slightly sweet taste.
If you want to replicate the nutty, fruity notes of chanterelles more closely, try dried chanterelles (reconstituted in warm water) or mix a few types of wild mushrooms like shiitake and maitake for complexity.
For those looking to lighten the dish, the heavy cream can be replaced with half-and-half or whole milk with a teaspoon of flour or cornstarch to help thicken the sauce. Dairy-free eaters can use oat cream or cashew cream for a similarly smooth, rich consistency.
The Parmesan cheese can also be substituted with nutritional yeast or vegan Parmesan alternatives. For a more herbaceous twist, try adding fresh thyme or tarragon in place of or alongside parsley.
And if you’re gluten-free, simply swap the pasta with a gluten-free variety, chickpea, lentil, or rice-based pastas, all pair well with this sauce.
Summary
Chanterelle mushroom pasta brings together simple ingredients with elevated flavor. It’s a dish that balances creaminess, earthiness, and comfort without requiring complicated steps or hard-to-find elements.
Perfect for weeknights or relaxed gatherings, it adapts easily to what’s available in your kitchen. Try different mushrooms, swap in a lighter cream, or play with herbs to make it your own.
A warm plate of pasta like this proves that great food doesn’t have to be fussy, it just has to be thoughtfully prepared.