Pasta with Chanterelles
Pasta with chanterelles is worth making the moment the first golden mushrooms appear at the greengrocer. Frying them dry first drives off their water, so they brown instead of stewing, and a splash of double cream, shallot and Parmesan turns them into a glossy sauce for ribbons of tagliatelle. It takes 25 minutes from start to finish, and the sauce is made while the pasta cooks.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 690kcal
Choosing the ingredients for pasta with chanterelles
Chanterelles have a faint apricot smell and a slightly peppery, chewy bite. Look for firm, dry, golden mushrooms without slimy patches, and use them within a day or two of buying. They are also sold as girolles.
Parmesan is made with animal rennet, so it is not vegetarian. If you are cooking for vegetarians, use an Italian-style hard cheese that is labelled vegetarian instead. When chanterelles are out of season, pasta with mushrooms works well with chestnut mushrooms.
How to prepare pasta with chanterelles
Tap a time to start a timer.
- Get the water boiling Fill a large saucepan with about 4 litres of water, add the salt and bring it to the boil with the lid on. Do the next step while you wait.
- Prepare the mushrooms Brush off any soil with a soft brush or damp kitchen paper and trim the base of the stalks. If they are very gritty, rinse them quickly under the cold tap and pat dry. Tear large chanterelles into strips, and chop the shallot and garlic.
- Cook the pasta Add the pasta to the boiling water and cook for , or as the packet says, until al dente. Scoop out a mugful of the cooking water, then drain. Start the next step about a minute after the pasta goes in.
- Dry-fry the mushrooms Heat the frying pan over a medium-high heat and add the chanterelles with no fat. Cook for , stirring now and then, until the liquid they release has evaporated. Add the butter and shallot and fry for until soft, adding the garlic for the last minute.
- Make the sauce Pour in the cream and simmer gently for until it thickens slightly and coats the back of a spoon. Take the pan off the heat and stir in half the Parmesan, the lemon juice and the pepper.
- Toss and serve Add the drained pasta and 4 tbsp of the cooking water, then toss over a low heat for until the sauce clings to every ribbon. Add more water if it looks tight. Serve with the parsley and the rest of the Parmesan.
Keep it simple
The sauce depends on the mushrooms, so leave out extra herbs and heavy seasoning. A squeeze of lemon at the end sharpens the cream, and the parsley adds freshness. For another quick pasta with a creamy centre, try pasta with burrata.
Common problems and fixes for pasta with Chanterelles
- The mushrooms turn grey and watery instead of golden.
- Crowding the pan is the usual cause. Use the widest pan you have, or fry in two batches, and do not salt them, as salt draws out more water and the Parmesan seasons the sauce.
- The sauce is too thick and the pasta sticks together.
- Loosen it with the saved cooking water, a tablespoon at a time, tossing between each. The starch in the water also helps the sauce cling.
- The Parmesan goes stringy or the sauce looks oily.
- The pan was too hot when the cheese went in. Take it off the heat first, then stir in the cheese with a splash of warm pasta water until smooth.
Frequently asked questions about pasta with Chanterelles
How should you clean chanterelles?
Brush or wipe them rather than soaking them. A soft brush or damp kitchen paper removes soil and pine needles, and a very quick rinse followed by patting dry is fine if they are gritty.
Which pasta shape suits chanterelles best?
Ribbons such as tagliatelle or pappardelle are best, as the wide surface holds the creamy sauce and the torn mushrooms. Fresh egg pasta is lovely, but it needs only 2–3 minutes of cooking.
Can you use dried chanterelles?
Yes, use about 30g dried in place of the fresh. Soak them in warm water for 20 minutes, drain, and stir a few tablespoons of the strained soaking liquid into the cream.
Can you make pasta with chanterelles without double cream?
Yes, stir in 150ml full-fat crème fraîche at the end instead, over a low heat so it does not split. It gives a tangier, slightly lighter sauce.
When are chanterelles in season in the UK?
From about July until the first frosts, with the best supply in late summer and autumn. Buy from a greengrocer, farm shop or supermarket, as wild mushrooms should only be picked by someone who can identify them with certainty.
How did you like the recipe?
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