Reasons to choose pasta with chanterelles
The combination of buttery mushrooms and silky cream makes this Pasta with Chanterelles feel very indulgent. It is incredibly quick to prepare and requires very little effort in the kitchen. Fresh mushrooms provide a unique texture that pairs perfectly with wide pasta like tagliatelle or pappardelle. This dish is a great way to enjoy a meat free meal that still feels satisfying and hearty.
A step-by-step guide to pasta with chanterelles
Boil the pasta: Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions. Aim for an al dente texture so the pasta keeps some bite. Drain the water but keep a small cup of the pasta water for later use. Set the pasta aside while you prepare the sauce.
Prepare the mushrooms: Clean the chanterelles carefully with a brush or a dry cloth to remove any dirt. Finely chop the shallot and the garlic cloves. Heat a frying pan with butter and fry the mushrooms until they release their moisture and turn golden brown. Add the shallot and garlic towards the end and cook until they are soft.
Make the sauce: Pour the double cream into the pan with the mushrooms and let it simmer gently for a few minutes. The sauce should thicken slightly as it heats through. Stir in most of the grated parmesan cheese and season the mixture with salt and pepper. If the sauce looks too thick you can add a splash of the saved pasta water.
Combine and serve: Add the cooked pasta to the pan and toss everything together until the sauce coats the pasta evenly. Sprinkle with fresh chopped parsley and the remaining parmesan cheese. Serve the Pasta with Chanterelles immediately while it is hot and fresh. This dish is best enjoyed straight from the pan.
Useful tips for pasta with chanterelles
Always try to clean your mushrooms with a brush instead of washing them under a tap. Chanterelles act like sponges and will soak up water which makes them soggy when you fry them. If the mushrooms are very large you can tear them into smaller pieces by hand to keep a rustic look. Using a wide pasta like pappardelle helps the creamy sauce cling to the surface more effectively.
Adding a squeeze of lemon juice at the end can brighten the flavours of your Pasta with Chanterelles. Make sure the pan is very hot before adding the mushrooms to get a nice brown colour. Freshly grated parmesan always melts better than the pre grated versions from a bag. If you want a bit of crunch you can add some toasted hazelnuts or walnuts as a garnish.
You may also like
bagel with tuna salad,
quesadillas with chicken or
panzanella.
