This post may contain affiliate links, please see our Privacy Policy for details.

The creamiest, easiest Chanterelle Mushroom Pasta. So delicious, vegetarian, and perfect for your next dinner party. As for the wine pairing, the complex fragrance of Chanterelle mushrooms calls for an equally complex and delicate grape variety. Cue Pinot Noir!

Chanterelle Mushroom Pasta on a plate

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.

Linguine, white wine, sautéed chanterelles, shallot, garlic and parmesan on a wooden table

Sautéed mushrooms on a rustic plate

Wine Pairing for Chanterelle Mushroom Pasta🍷


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.


  • Volnay (Burgundy, France)
  • Chambolle-Musigny (Burgundy, France)
  • Pinot Noir from Sonoma (California, USA)
  • Pinot Noir from Central Otago (New-Zealand)

Close-up of Chanterelle Mushroom Pasta in a pan


How long does this keep?

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.

Can this be made in advance?

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.

I do not have Linguine pasta on hand. What are the substitutes?

Any long-shaped pasta will work: Spaghetti, Spaghettoni, Fettucine, or Parpadelle!

Chanterelle mushrooms pasta nestled on a plate

Other delicious French-Inspired recipes

Subscribe for free weekly recipes!



Chanterelle Mushrooms Pasta nestled on a plate

The Creamiest Chanterelle Mushroom Pasta

The creamiest, easiest Chanterelle Mushroom Pasta. So delicious, vegetarian, and perfect for your next dinner party. As for the wine pairing, the complex fragrance of Chanterelle mushrooms calls for an equally complex and delicate grape variety. Cue Pinot Noir!
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine French
Diet Vegetarian
Servings 4


  • Sauté Pan
  • Kitchen Tongs


  • 4 cups (300 g) fresh or frozen Chanterelle mushrooms
  • 2 tablespoons (25 ml) extra-virgin olive oil
  • 1 tablespoon (15 g) unsalted butter
  • 2 medium shallots thinly minced
  • 1 clove garlic crushed
  • ½ cup (130 ml) dry white wine
  • ½ cup (130 ml) vegetable broth
  • 2 cups (200 ml) heavy cream
  • teaspoon pepper
  • ½ teaspoon kosher salt
  • 40 ounces (500 g) long pasta (I used linguine)
  • flat leaf parsley chopped, to sprinkle on top (optional)


If using fresh chanterelles:

  • Prepare the Chanterelle mushrooms by brushing the dirt off with a small brush.
  • Set aside.

If using frozen chanterelles:

  • In a pot, bring lightly salted water to a boil.
  • Cook the frozen Chanterelle mushrooms in boiling water for 30 seconds, then drain.
  • Set aside.

Make the sauce.

  • In a large skillet, heat 2 tablespoons (30 ml) of extra-virgin olive oil and 1 tablespoon of butter over medium-high heat.
  • Add the Chanterelles and salt, and sauté until slightly golden, about 5 minutes.
  • Add the shallots and garlic and sauté until the shallots become translucent.
  • Pour in the white wine and stir for 2 minutes, or until the alcohol evaporates.
  • Add the vegetable broth and keep stirring.
  • Let the preparation simmer for 10 minutes, then add the heavy cream and simmer for another 5 minutes. Add ground pepper and adjust the seasoning with salt if needed.

Meanwhile, cook the pasta.

  • Cook the pasta al dente according to the package instructions.
  • Using kitchen tongs, immediately add the cooked pasta to the sauce and stir until all the pasta is well coated. At this stage, you can adjust the consistency of the sauce with some cooking water if needed.
  • Plate the pasta into a nest shape and sprinkle with grated Parmigiano Reggiano and chopped fresh parsley.
  • Serve immediately and enjoy with a glass of Pinot Noir!


The technique of boiling frozen Chanterelles into water (called blanching) will remove the bitterness that can sometimes appear with frozen mushrooms.


Calories: 1600kcalCarbohydrates: 222gProtein: 42gFat: 57gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 142mgSodium: 466mgPotassium: 1086mgFiber: 12gSugar: 13gVitamin A: 1900IUVitamin C: 2mgCalcium: 156mgIron: 6mg
Keyword chanterelle mushrooms, creamy mushrooms pasta, girolle mushrooms, linguine pasta
Did you make this recipe?Don't forget the last step! Leave a comment below to let me know how it went!

Leave a Comment & Rating

If you enjoyed this recipe and wine pairing, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always brighten my day! Thank you for your support :)

Your email address will not be published. Required fields are marked *

Recipe Rating