This creamy chanterelle pasta is a rich and indulgent pasta dish. Sautéed chanterelles are combined with a luscious cream sauce, garlic, parmesan, and herbs, then tossed with al dente pasta. This is such a comforting and elegant meal!
Ingredients
Here’s what you need to make this easy recipe:
How to make it step-by-step
Clean the chanterelles:
My preferred method is to wash them in a salad spinner (This is a kitchen tool designed for drying salad greens. It consists of a large bowl with a sieve or basket inside that spins when activated, to remove excess water). I fill the bowl with water, gently move the chanterelles with my hands so the dirt falls to the bottom, then lift the sieve, leaving the dirty water behind. I repeat this process until the chanterelles are clean. Afterward, I close the salad spinner and spin it until the chanterelles are mostly dry. Finally, lay the chanterelles on paper towels.
Another method for chanterelle purists (and patient people): clean each mushroom with a dry brush or kitchen scrubber until all the dirt is removed.
(1 lb (450g) chanterelle mushrooms)
Pan-fry the mushrooms in batches (I did 3 batches), making sure not to overcrowd the pan.
Heat the first tablespoon of clarified butter in a large frying pan over high heat. Add the first batch of mushrooms and cook without stirring until they are browned. Turn them over and cook very briefly until the mushrooms are browned but not too soft. You want to cook the mushrooms quickly over the highest heat so they brown without releasing much water (or just a small amount). Transfer the cooked mushrooms to a plate and repeat with the remaining mushrooms, adding more butter if necessary.
(3 tablespoons clarified butter, or vegetable oil)
Reduce the heat to low and add the onions, cook for 8-10 minutes until very soft. Add the garlic and cook for 30 seconds. Add the flour and cook for 30-60 seconds.
(1 medium onion, or 4 shallots, finely diced, 5 cloves garlic, finely chopped, 1 tablespoon flour)
Add the wine and fresh herbs. Cook over medium heat for a couple of minutes, until most of the wine is evaporated.
(3/4 cup (180ml) dry white wine, a couple of twigs thyme, or 1 twig rosemary)
Add the broth and cook for about 10 minutes, until it has reduced by at least half in volume.
(1 cup (240ml) chicken broth)
Add the cream, bring to a boil, and cook for a minute. Remove the herbs.
(1 cup (240ml) heavy cream)
Add the parmesan and cook until melted.
Take the pan off the heat and add the chanterelles back to the pan.
Season the sauce with Worcestershire and lemon juice. Stir in chopped parsley. Season to taste with salt and pepper.
(1/4 cup (22g) grated parmesan cheese, 1/2 teaspoon Worcestershire sauce, optional, 1/4 teaspoon lemon juice, or to taste, 2 tablespoons chopped parsley)
Serve with cooked linguine.
Enjoy!
Storage
This creamy sauce reheats well. Store it in the fridge for 3–4 days. Keep the sauce separate from the pasta, as the pasta will absorb the sauce, causing it to thicken and making the pasta too soft and mushy.
More chanterelle recipes for you to try
The chanterelle sauce linked above is similar to this recipe, but it has fewer ingredients and is a bit simpler. Both are very good, though this recipe is slightly better, though it takes longer to make.
We absolutely love chanterelles, so I have many chanterelle recipes on my website – see ALL my chanterelle mushroom recipes.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Creamy Chanterelle Pasta
Ingredients
- 3 tablespoons clarified butter or vegetable oil
- 1 lb (450g) chanterelle mushrooms
- 1 medium onion or 4 shallots, finely diced
- 5 cloves garlic finely chopped
- 1 tablespoon flour
- 3/4 cup (180ml) dry white wine
- a couple of twigs thyme or 1 twig rosemary
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/4 cup (22g) grated parmesan cheese
- 1/2 teaspoon Worcestershire sauce optional
- 1/4 teaspoon lemon juice or to taste
- 2 tablespoons chopped parsley
- salt and pepper to taste
- 10 oz (285g) linguine pasta cooked al dente according to package instructions
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Instructions
- Clean the chanterelles: my preferred method is to wash them in a salad spinner (This is a kitchen tool designed for drying salad greens. It consists of a large bowl with a sieve or basket inside that spins when activated, to remove excess water). I fill the bowl with water, gently move the chanterelles with my hands so the dirt falls to the bottom, then lift the sieve, leaving the dirty water behind. I repeat this process until the chanterelles are clean. Afterward, I close the salad spinner and spin it until the chanterelles are mostly dry. Finally, lay the chanterelles on paper towels.1 lb (450g) chanterelle mushrooms
- Another method for chanterelle purists (and patient people): clean each mushroom with a dry brush or kitchen scrubber until all the dirt is removed.
- Pan-fry the mushrooms in batches (I did 3 batches), making sure not to overcrowd the pan.
- Heat the first tablespoon of clarified butter in a large frying pan over high heat. Add the first batch of mushrooms and cook without stirring until they are browned. Turn them over and cook very briefly until the mushrooms are browned but not too soft. You want to cook the mushrooms quickly over the highest heat so they brown without releasing much water (or just a small amount). Transfer the cooked mushrooms to a plate and repeat with the remaining mushrooms, adding more butter if necessary.3 tablespoons clarified butter
- Reduce the heat to low and add the onions, cook for 8-10 minutes until very soft. Add the garlic and cook for 30 seconds. Add the flour and cook for 30-60 seconds.1 medium onion, 5 cloves garlic, 1 tablespoon flour
- Add the wine and fresh herbs. Cook over medium heat for a couple of minutes, until most of the wine is evaporated.3/4 cup (180ml) dry white wine, a couple of twigs thyme
- Add the broth and cook for about 10 minutes, until it has reduced by at least half in volume.1 cup (240ml) chicken broth
- Add the cream, bring to a boil, and cook for a minute. Remove the herbs.1 cup (240ml) heavy cream
- Add the parmesan and cook until melted.1/4 cup (22g) grated parmesan cheese
- Take the pan off the heat and add the chanterelles back to the pan.
- Season the sauce with Worcestershire and lemon juice. Stir in chopped parsley. Season to taste with salt and pepper.1/2 teaspoon Worcestershire sauce, 1/4 teaspoon lemon juice, 2 tablespoons chopped parsley
- Serve with cooked linguine.10 oz (285g) linguine pasta
- Enjoy!
1 Comment
Desmond Hussey
1 December 2024 at 01:33Very easy and absolutely delicious. I used a pinch of dry thyme when I cooked the shallots instead of a fresh herb bundle, which I didn’t have. And I used half & half instead of cream. Great suggestion about cooking the chanterelles on very high heat: it worked beautifully. Excellent recipe.