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Chanterelle Mushrooms Pasta nestled on a plate

The Creamiest Chanterelle Mushrooms Pasta

The creamiest, easy, and fairly quicky Chanterelle Mushrooms Pasta. The complex fragrance of Chanterelle mushrooms calls for an equally complex yet delicate grape variety. Cue Pinot Noir! The delicacy and elegance of this grape variety are a perfect match for this Chanterelle Mushrooms Pasta. A bomb combo for your palate!

  • Total Time: 40 minutes
  • Yield: 4 1x



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

 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:

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

If you are using frozen Chanterelles:

  1. In a pot, bring lightly salted water to a boil.
  2. Cook the frozen Chanterelle mushrooms in boiling water for 30 seconds and drain them.
  3. Set aside.

Make the sauce

  1. 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.
  2. Add the shallots and garlic to the rest of the Chanterelles, and sauté until the shallots and garlic become translucent.
  3. Then, add the white wine and stir for 2 minutes, until the alcohol evaporates.
  4. Add the vegetable broth and stir.
  5. 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.
  6. Using an immersion blender, blend the sauce until creamy and foamy on top. Set aside with a lid on to keep it warm.
  7. Cook the Linguine al dente according to the package instructions and drain.
  8. 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.
  9. Plate the pasta into a nest shape and sprinkle grated Parmigiano Reggiano DOC and chopped fresh parsley.
  10. Serve immediately and enjoy with a glass of Pinot Noir!

Nim Keys

  1. The technic of putting frozen Chanterelles into boiling water (call blanching) will remove the bitterness that can sometimes appear when freezing raw mushrooms.
  2.  Mixing some Chanterelles in the sauce amplifies their delicate flavor. Try not to skip this part!
  • Author: Ninon
  • 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