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Autumn, the season of mushrooms par excellence! So to start the season, I prepared an easy pasta dish with one of my favorite mushroom : chanterelles. Here is my recipe for Pasta with Chanterelle Mushrooms and Cream. Just as simple as good.
Chanterelle Mushrooms
Chanterelles are wild mushrooms, also known as girolles. They are small, umbrella-shaped mushrooms with an orange and gold colour. These golden beauties are very delicate, a little sweet and sometimes peppery flavor.
The best time to find fresh chanterelles is of course during the chanterelle season which starts in the late spring and is at its peak in the late summer until the early fall.
During this time, you can find them sometimes in grocery stores but most probably in your local farmers market.
Wild chanterelle mushrooms are rather rare and as a consequence, they can be quite expensive but they are definitely absolutely worth it. They are one of the most popular fresh mushrooms among top chefs!
How to serve chanterelle mushrooms ?
Due to their delicate taste, I recommend to serve chanterelles as simple as possible : sautéed in a pan with some butter, garlic and optionally some cream as a side dish, with bread or as a filling for an omelette. For the seasoning keep it simple too : some sea salt, black pepper and fresh parsley.
But one of my favorite recipe if I can find wild chanterelles is this creamy chanterelle pasta!
How to prepare chanterelles?
Before sauté the chanterelles, it is important to clean them gently. They are often a bit dirty because it grows close to the ground. To clean them, cut off the tail end of the chanterelles. Then with slightly dampened paper towels, clean the chanterelles. Do not put them under water, otherwise they will become waterlogged and lose their flavour.
The cooking the chanterelles takes only a few minutes (1 to 2 minutes in a frying pan is enough). Again, if you leave them on the stove too long, they will lose their flavor.
Pasta with Chanterelle Mushrooms and Cream
For 4 servings you need the following ingredients.
Ingredients
- 400 g of pasta like spaghetti
- 400 g of chanterelle mushrooms
- 250 ml of heavy cream
- 80 ml white wine
- 1 white onion
- 2 cloves of garlic
- 20 g of butter
- Parmesan cheese
Preparation
Cook the pasta al dente in boiling water according to the cooking time indicated on the package instructions.
Clean the chanterelles well and cut the larger mushrooms in half.
Melt the butter in a large skillet on medium-high heat. Add the the chopped onions and sauté for a few minutes. Once the onions are translucent, add the garlic. Sauté for 1-2 minutes. Add the chanterelles and sauté for a couple of minutes until they are golden brown.
Pour in the white wine, bring to the boil and then lower the heat. Reduce your skillet to medium heat and pour in the heavy cream and cook for 1 minute over low heat. Add salt and black pepper.
Drain the cooked pasta and add them to your skillet. Mix well and serve with parmesan cheese if desired.
Pictures
Find the steps of the recipe in pictures.
More fall recipes
Frequently Asked Questions
Can I make a vegan version ?
Yes, of course. You can replace the butter with one tablespoon of olive oil and the heavy cream with dairy free alternatives like soy milk or almond milk. In this case, use half of the quantité in order for the sauce not to become too liquid.
Which pasta to use with chanterelles ?
I recommend to use relatively thin type of pasta like spaghetti or tagliatelle.
This recipe is a traditional Italian pasta dish so I used taglierini, straight from Italy where I spent my summer holidays. Taglierini are similar to tagliatelle, even thiner. They are typical of the Piemonte region in the northwest of Italy which region known for its wild mushrooms like chanterelles.
You can use dry or fresh pasta.
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Pasta with Chanterelle Mushrooms and Cream
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Ingredients
- 400 g of pasta like spaghetti
- 400 g of chanterelle mushrooms
- 250 ml of heavy cream
- 80 ml white wine
- 1 white onion
- 2 cloves of garlic
- 20 g of butter
- Parmesan cheese
Instructions
- Cook the pasta al dente in boiling water according to the cooking time indicated on the package instructions.
- Clean the chanterelles well and cut the larger mushrooms in half.
- Melt the butter in a large skillet on medium-high heat. Add the the chopped onions and sauté for a few minutes. Once the onions are translucent, add the garlic. Sauté for 1-2 minutes. Add the chanterelles and sauté for a couple of minutes until they are golden brown.
- Pour in the white wine, bring to the boil and then lower the heat. Reduce your skillet to medium heat and pour in the heavy cream and cook for 1 minute over low heat. Add salt and black pepper.
- Drain the cooked pasta and add them to your skillet. Mix well and serve with parmesan cheese if desired.