
Chanterelles are one of my favorite mushrooms, and this chanterelle pasta recipe really brings out their flavor. The reason mushrooms go so well in pasta dishes is because the pasta acts as a neutral base to allow the taste of the mushroom to shine. These mushrooms work best sauteed in butter, and this Chanterelle Pasta has them do just that.
I’ve created this dish with homemade pasta, but you can use store-bought if you want. The point of the pasta is just to add a base allowing the savory mushroom flavor to be the main thing you taste. Pasta is a little blasé if you are planning on serving it at a party or large group function, but this chanterelle pasta dish is perfect for a romantic date night. And it’s vegetarian as well! If you are looking for mushroom dishes to serve at a party, then my chanterelle toast has been quite a hit with my guests recently.
If you opt to use store bought pasta, I’d still recommend pappardelle as the thickness of it mixes well with the cream based sauce. This recipe is sort of a more rustic version of my elevated fettuccine porcini.
Ingredients:
- 250 grams Pappardelle; cooked al dente. For a dry store-bought version I recommend Garofalo, also available at most grocery stores and Costco.
- 300 grams Chanterelle Mushrooms; brushed clean
- 125 grams Unsalted Butter
- 1 Yellow Onion; chopped
- 4 cloves Garlic; minced
- 100 ml Dry White Wine
- 100 ml Heavy Cream
- 1 tsp Lemon Juice
- 1 tsp Oregano
- Salt and Pepper; to taste
Chanterelle Pasta Instructions:
1. In a saucepan on medium high heat, melt 50 grams of butter and add the chopped onions. When translucent add the minced garlic and let cook for about a minute. You want to be careful not to burn the garlic. If your pan is too hot, just lower the heat a bit.
2. Add the salt and pepper to your liking and then add the dry white wine and lemon juice. Turn the heat up high and allow the liquid to reduce. Then add the rest of the butter and the all the mushrooms. Lower the heat and continue to stir until the light parts of the mushrooms start to get a bit darker color. Pay attention to the stalks and not the head, since the bright orange won’t tell you very much. Add the oregano and let it cook for about a minute.
3. At this point you can boil your pasta. Homemade pasta only takes a couple minutes to cook so I never start the pasta in the beginning. Drop the pasta in heavily salted boiling water and then go to the next step.
4. Add the cream to the pan and stir to incorporate. Let it cook for a few minutes to thicken up (basically the time it takes for the fresh pasta to cook). Drain the pasta and add it to the saucepan. Toss to coat evenly and serve hot!
Chanterelle Pasta Notes:
If you are using dry pasta instead of fresh pasta, add a tablespoon of the pasta water to the sauce before you drain it. I don’t do this with fresh pasta, but for dry pasta it helps everything stick better.
Also, just like my advice in my Pork and Chanterelle Stuffed Zucchini you want to be careful if you forage for your own chanterelle mushrooms as they look quite similar to Jack O’Lantern mushrooms which can make you sick. I recommend this video by Adam Haritan to learn the differences and better protect yourself from “bad” ‘shrooms.
Try These Other Great Pasta Recipes
- Chicken And Sun-dried Tomato Pasta
- Rabbit Ragu With Mafaldine
- Lemon Caper Penne Pasta
- The Best Cream Cheese Pasta
- Paccheri With Sausage And Leeks
- Authentic Roman Carbonara
- Fettuccine Porcini
- Carbone’s Spicy Rigatoni

Chanterelle Pasta
Ingredients
- 250 grams Pappardelle
- 300 grams Chanterelle
- 125 grams Unsalted Butter
- 1 Yellow Onion chopped
- 4 cloves Garlic minced
- 100 ml Dry White Wine
- 100 ml Heavy Cream
- 1 tsp Lemon Juice
- 1 tsp Oregano
- Salt and Pepper to taste
Instructions
- In a saucepan on medium high heat, melt 50 grams of butter and add the chopped onions. When translucent add the minced garlic and let cook for about a minute. You want to be careful not to burn the garlic. If your pan is too hot, just lower the heat a bit.
- Add the salt and pepper to your liking and then add the dry white wine and lemon juice. Turn the heat up high and allow the liquid to reduce. Then add the rest of the butter and the all the mushrooms. Lower the heat and continue to stir until the light parts of the mushrooms start to get a bit darker color. Pay attention to the stalks and not the head, since the bright orange won’t tell you very much. Add the oregano and let it cook for about a minute.
- At this point you can boil your pasta. Homemade pasta only takes a couple minutes to cook so I never start the pasta in the beginning. Toss the pasta in heavily salted boiling water and then go to the next step.
- Add the cream to the pan and stir to incorporate. Let it cook for a few minutes to thicken up (basically the time it takes for the fresh pasta to cook). Drain the pasta and add it to the saucepan. Toss to coat evenly and serve hot!