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Chanterelle Pasta papardelle
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Chanterelle Pasta

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


  • 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


  • 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!


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.