Wild White Chanterelle Pasta

White chanterelle pasta offers a delightful combination of earthy, rich flavours and creamy indulgence. The white chanterelles, known for their delicate texture and slightly sweet, nutty taste, pair wonderfully with the creamy sauce. Their subtle flavour profile allows them to stand out without overwhelming the dish, making every bite a pleasure.

Here's a short recipe for Wild White Chanterelle Pasta:

Prep Time

10 minutes

Cook Time

10 minutes

Servings

2-4

Ingredients

• 2 cups wild white chanterelle mushrooms, cleaned and sliced
• 8 oz (225g) pasta (fettuccine or tagliatelle)
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/2 cup white wine (optional)
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Add the shallot and garlic, sautéing until fragrant (about 1 minute).
3. Add the chanterelle mushrooms to the skillet. Cook for 5-7 minutes until they are golden and tender.
4. Pour in the white wine, if using, and let it reduce by half. Then, add the heavy cream, bringing it to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly. Stir in the Parmesan cheese, and season with salt and pepper.
5. Add the cooked pasta to the skillet, tossing it to coat in the sauce.
6. Garnish with chopped parsley and additional Parmesan if desired.