Chanterelle Mushroom Pasta
This quick and easy chanterelle mushroom pasta recipe is a great option for a weeknight meal that seems like you put a lot of work into. Great in late summer and early fall when chanterelle mushrooms are in season!
Ingredients
Instructions
  1. Cook pasta according to package instructions.
  2. Sweat shallot in olive oil at medium-high heat until transparent, about 1 minute.
  3. Add mushrooms, salt and pepper and saute at medium heat until mushrooms soften (about 4 minutes).
  4. Add wine and continue to saute for another minute or two.
  5. Add heavy cream and parsley. Taste the sauce and add additional salt and pepper to taste.
  6. Cook until thickened, 1-2 minutes. Serve over favorite pasta noodles.
Recipe Notes

Because we bought so many mushrooms the last time we made this, we ended up having chanterelle pasta multiple times within a few days of each other. And we were working hard on decimating our wine collection (which we’ve depleted for now until we go back to visit the farm) so we tried two different wines with it. Again, I’m no wine sommelier — just someone who enjoys drinking a good wine from time to time. The first night we opened a bottle of Lenotre Chardonnay (2009) which is actually available just down the street from us at KaDeWe. But honestly, I don’t really recommend picking up a bottle of this one in particular. The taste was sharp and dry, but there were no nice fruity undertones or anything pleasant at all. You could only taste the alcohol (which is 13.5%) and we just weren’t thrilled about it overall.

But the next time we made this chanterelle mushroom pasta recipe, we tried a Grauer Burgunder from Villa Tabernus which was really, really tasty. It really complimented the meal and is a wine we’d be happy to drink again.