Chanterelle Pasta

Freshly Foraged Chanterelle Pasta (Pappardelle)
Chanterelle Pasta

Chanterelles are one of my favorite mushrooms, and this dish 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 pappardelle pasta, but you can use any type 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 opt to use store bought pasta, I’d still recommend pappardelle as the thickness of it mixes well with the cream based sauce.

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.

If you want to purchase the plate in the picture, it is from one of my favorite ceramics brands (Steelite) and available on Amazon here.

Chanterelle Pasta papardelle

Chanterelle Pasta

A fantastic pasta dish that really allows the chanterelle flavor to come through.
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Print Pin Rate
Course: Main Dish
Cuisine: Italian
Keyword: Chanterelle Pasta
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 portions

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!

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.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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