The Creamiest Chanterelle Mushroom Pasta
The creamiest, easiest Chanterelle Mushroom Pasta is here! So delicious and vegetarian, this dish boasts golden sautéed chanterelles in a rich creamy white wine sauce and is perfect for your next dinner party, ready in just 30 minutes.
Servings: 2
Calories: 1600kcal
Ingredients
- 3 cups fresh or frozen Chanterelle mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot thinly minced
- 1 medium clove garlic crushed
- ⅓ cup dry white wine
- ⅓ cup vegetable broth
- ½ cup heavy cream
- ¼ teaspoon pepper
- ¾ teaspoon kosher salt
- 8 ounces 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.
Nutrition
Calories: 1600kcal | Carbohydrates: 222g | Protein: 42g | Fat: 57g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 466mg | Potassium: 1086mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1900IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 6mg