The creamiest, easiest Chanterelle Mushroom Pasta. So delicious, vegetarian, and perfect for your next dinner party.
A few details about the recipe
Chanterelles – are an ultimate delicacy when it comes to mushrooms. This recipe provides directions for both fresh and frozen chanterelles.
Long pasta – I used Linguine, but any long pasta will work. Tagliatelle, Fettucine, Tagliolini, go wild!
White wine for the sauce – make sure to use a dry white wine. Pinot Grigio, Sauvignon Blanc, or Chardonnay yield great results.
This recipe is great when having people over, as the sauce can be made in advance and stored in the fridge.
Love pasta? You can also check out my Pici All’Aglione or Lemon Pasta (Pasta Al Limone)!
Wine Pairing for Chanterelle Mushroom Pasta🍷
PINOT NOIR
Lightly tannic and remarkably supple in texture, Pinot Noir usually displays complex aromas of red berries, violet, and dried flowers, and an earthiness that will complement the delicate aromas and flavors of the Chanterelles without being overpowering.
WINE APPELLATION SUGGESTIONS
Recipe FAQs
This pasta dish can be kept for up to 3 days in the fridge in an airtight container. Note that the pasta will lose its firmness when reheated.
Only the sauce! Prepare the sauce ahead of time and store it in an airtight container in the fridge. When ready to eat, reheat the sauce in a skillet and follow the rest of the recipe.
Any long-shaped pasta will work: Spaghetti, Spaghettoni, Fettucine, or Parpadelle!
Other delicious French-Inspired recipes
The Creamiest Chanterelle Mushroom Pasta
PRINT SAVEEQUIPMENT
- Sauté Pan
- Kitchen Tongs
INGREDIENTS
- 3 cups (200 g) fresh or frozen Chanterelle mushrooms
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 tablespoon (15 g) unsalted butter
- 1 medium shallot thinly minced
- 1 medium clove garlic crushed
- ⅓ cup (80 ml) dry white wine
- ⅓ cup (80 ml) vegetable broth
- ½ cup (125 ml) heavy cream
- ¼ teaspoon pepper
- ¾ teaspoon kosher salt
- 8 ounces (220 g) long pasta of choice (linguine, spaghetti, fettuccine, tagliatelle)
- grated Parmigiano Reggiano to sprinkle on top
- flat leaf parsley chopped, to sprinkle on top
INSTRUCTIONS
If using fresh chanterelles:
- Gently brush the dirt off the mushrooms using a small brush. Set aside.
If using frozen chanterelles:
- Bring a pot of lightly salted water to a boil.
- Add the frozen chanterelles and cook for 30 seconds. Drain and set aside.
Make the sauce.
- Heat the olive oil and butter in a skillet over medium-high heat. Once the butter has fully melted and begins to sizzle, add the chanterelles. Sauté them for approximately 5 minutes, stirring occasionally, until lightly golden (see note 2).
- Stir in the chopped shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the white wine, stirring until the alcohol evaporates, about 1 minute.
- Add the vegetable broth, reduce the heat, and simmer for 5 minutes.
- Stir in the heavy cream and simmer for another 5 minutes. Season with salt and ground pepper.
Meanwhile, cook the pasta.
- Cook the pasta al dente according to the package instructions.
- Using kitchen tongs, immediately transfer the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, adjust the consistency with some cooking water.
- Plate the pasta, swirling it into a nest. Spoon any extra sauce over the top, then garnish with grated Parmigiano Reggiano and freshly chopped parsley.
- Serve immediately and enjoy with a glass of Pinot Noir!
NOTES
- Blanching frozen chanterelles (a quick boil in water) is a simple trick to remove any bitterness that can sometimes come with freezing.
- When sautéing chanterelles, let them be! These mushrooms are delicate, so avoid constant stirring. Let them sit until they turn golden, then gently flip for even cooking.
- Don’t forget to salt your pasta water! For this recipe, 3 ½ teaspoons (20 g) of sea salt will do the trick, seasoning the pasta from the inside out and enhancing the flavors of the sauce.
- Cook your pasta al dente for that perfect bite – it’s not only better in texture but also enhances flavor and digestion.
Is the butter and oil mentioned in the directions?!?
Hello John, oops, you’re totally right! The olive oil and butter should go in before sautéing the chanterelles. So sorry about that—it’s all fixed now. Thanks for pointing it out!
Just tried this chanterelle pasta, and wow, it’s so good! Made with freshly harvested chanterelles. The creamy sauce is just perfect. Easy to make, but feels fancy. Definitely making this again!
This is great! I suspect the pasta quantity may be incorrect here. I stuck with my standard 4 oz per person, and it was perfect. The creaminess is great. In our area, peas and chanterelles are in season at the same time so we added a few fresh peas and it was very nice. Thanks for this recipe that highlights the chanterelles.
Hi Bruce! Thank you for your lovely comment. You were right, there was an issue with the pasta quantity. I updated the recipe 🙂 Peas and chanterelles: wow, that must be delicious! They are unfortunately not in season at the same time in France, but I’ll try with frozen peas during the next chanterelle season!