4 cups (300 g) of fresh or frozen Chanterelle mushrooms
2 tablespoons (25 ml) of extra-virgin olive oil
1 tablespoon (15 g) of butter
2 medium shallots, thinly minced
1 clove of garlic, crushed
½ cup (130 ml) of dry white wine
½ cup (130 ml) of vegetable broth
2 cups (200 ml) of heavy cream
⅛ teaspoon of white pepper
½ teaspoon of sea salt
40 ounces (500 g) of Linguine pasta
flat leaves parsley, chopped, to sprinkle on top (optional)
If your are using fresh Chanterelles:
- Prepare the Chanterelle mushrooms by brushing the dirt off with a small brush.
- Set aside.
If you are using frozen Chanterelles:
- In a pot, bring lightly salted water to a boil.
- Cook the frozen Chanterelle mushrooms in boiling water for 30 seconds and drain them.
- Set aside.
Make the sauce
- In a sauté pan, heat 2 tbsp of olive oil and 1 tbsp of butter over high flame. Add the Chanterelles and sauté with a pinch of salt until they become slightly golden. Remove half of the Chanterelles from the sauté pan and set aside.
- Add the shallots and garlic to the rest of the Chanterelles, and sauté until the shallots and garlic become translucent.
- Then, add the white wine and stir for 2 minutes, until the alcohol evaporates.
- Add the vegetable broth and stir.
- Let the preparation simmer for 10 minutes then add the heavy cream and simmer for another 5 minutes. Season to taste with salt and white pepper.
- Using an immersion blender, blend the sauce until creamy and foamy on top. Set aside with a lid on to keep it warm.
- Cook the Linguine al dente according to the package instructions and drain.
- Immediately add the cooked pasta and the remaining half of the sautéed Chanterelles to the skillet and stir using kitchen tongs until everything is well combined.
- Plate the pasta into a nest shape and sprinkle grated Parmigiano Reggiano DOC and chopped fresh parsley.
- Serve immediately and enjoy with a glass of Pinot Noir!
- The technic of putting frozen Chanterelles into boiling water (call blanching) will remove the bitterness that can sometimes appear when freezing raw mushrooms.
- Mixing some Chanterelles in the sauce amplifies their delicate flavor. Try not to skip this part!
- Prep Time: 20
- Cook Time: 20
- Category: Main Course
- Cuisine: French
- Diet: Vegetarian
- Serving Size:
- Calories: 1397
- Sugar: 10.7 g
- Sodium: 407 mg
- Fat: 36.2 g
- Carbohydrates: 220.1 g
- Protein: 40.2 g
- Cholesterol: 75.4 mg
Keywords: creamy mushrooms pasta, chanterelle mushrooms, girolle mushrooms, linguine pasta