Chanterelle Mushroom Pasta Recipe
Chanterelle Mushroom Pasta is a rustic yet refined dish that celebrates the earthy, nutty essence of wild chanterelle mushrooms. Lightly sautéed with garlic and shallots, then finished with a swirl of cream and a shower of Parmesan, this pasta is indulgent yet simple.
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.