Spaghetti with Chanterelles and Mushrooms

The rich and earthy flavors of chanterelles shine in this simple, but luxurious spaghetti with mushrooms recipe.

Chanterelles. In Northern Europe and parts of North America, this wonderful fungus is worshiped like something almost mythical. Secret tricks and chanterelle maps are being handed down through generations to make sure that the best spots for picking these golden umbrellas are kept in the family.

I usually just fry chanterelles gently in some butter and serve them on toast – but for something a little bit more filling, a creamy pasta with some added mushrooms (think oyster, button, crimini) is a great option. Super easy to make, very well tasting, and quite beautiful to look at.

See Also

Toasted Caprese Garlic Bread

How to Make Spaghetti with Chanterelles and Mushrooms

Prepare the Ingredients:

1. Clean the mushrooms and chanterelles by gently wiping them with a damp cloth or brush to remove any dirt. Chop the mushrooms and chanterelles coarsely to keep their rustic texture.
2. Finely chop the garlic cloves and set them aside. Chop the parsley and reserve for garnishing.

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
2. Before draining, reserve about two tablespoons of the pasta cooking water. Drain the pasta and set it aside.

Cook the Mushrooms:

1. In a large frying pan, melt the butter over medium heat until frothy.
2. Add the cleaned and chopped chanterelles and wild mushrooms. Sauté for approximately 3 minutes until they start to turn golden and release their juices.
3. Add the chopped garlic to the pan and cook for an additional minute, stirring to prevent it from burning.
4. Season the mushrooms with salt and pepper. Then, pour in the cream and reduce the heat to low. Let the cream simmer and reduce slightly, thickening and absorbing the flavors from the mushrooms, about one minute.

Combine and Serve:

1. Add the cooked pasta to the pan with the mushrooms and cream. Toss gently to combine, ensuring the spaghetti is evenly coated. If the mixture seems too thick, add the reserved pasta cooking water to achieve the desired consistency.
2. Serve the spaghetti in bowls, topped with a generous sprinkle of freshly chopped parsley.

Notes:

• Using a mix of mushrooms and chanterelles gives this dish a variety of textures and flavors.
• Most guides will tell you not to wash the mushrooms under water as they absorb moisture; just brush off any dirt. I’m fine with that, but if you just rinse the mushrooms quickly, you’ll be fine.
• Adjust the amount of cream according to your preference for sauce thickness.
• The reserved pasta water contains starch that helps bind the sauce to the spaghetti.

Spaghetti With Chanterelles and Mushrooms

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• Author: Kalle Bergman
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

The rich and earthy flavors of chanterelles shine in this simple, but luxurious spaghetti with mushrooms recipe.

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Ingredients

Units USM Scale 1x2x3x

• 16 oz spaghetti
• 6 oz of your favorite mushrooms (button, cremini, portobello, oyster, porchini)
• 6 oz chanterelles
• 2–3 large cloves garlic, finely chopped
• 1/2 cup heavy cream
• 1 small knob of salted butter
• A handful of chopped parsley
• Salt and pepper, to taste

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Instructions

Prepare the Ingredients:

1. Clean the mushrooms and chanterelles by gently wiping them with a damp cloth or brush to remove any dirt. Chop the mushrooms and chanterelles coarsely to keep their rustic texture.
2. Finely chop the garlic cloves and set them aside. Chop the parsley and reserve for garnishing.

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
2. Before draining, reserve about two tablespoons of the pasta cooking water. Drain the pasta and set it aside.

Cook the Mushrooms:

1. In a large frying pan, melt the butter over medium heat until frothy.
2. Add the cleaned and chopped chanterelles and wild mushrooms. Sauté for approximately 3 minutes until they start to turn golden and release their juices.
3. Add the chopped garlic to the pan and cook for an additional minute, stirring to prevent it from burning.
4. Season the mushrooms with salt and pepper. Then, pour in the cream and reduce the heat to low. Let the cream simmer and reduce slightly, thickening and absorbing the flavors from the mushrooms, about one minute.

Combine and Serve:

1. Add the cooked pasta to the pan with the mushrooms and cream. Toss gently to combine, ensuring the spaghetti is evenly coated. If the mixture seems too thick, add the reserved pasta cooking water to achieve the desired consistency.
2. Serve the spaghetti in bowls, topped with a generous sprinkle of freshly chopped parsley.

Notes

• Using a mix of mushrooms and chanterelles gives this dish a variety of textures and flavors.
• Most guides will tell you not to wash the mushrooms under water as they absorb moisture; just brush off any dirt. I’m fine with that, but if you just rinse the mushrooms quickly, you’ll be fine.
• Adjust the amount of cream according to your preference for sauce thickness.
• The reserved pasta water contains starch that helps bind the sauce to the spaghetti.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main Course
• Method: Boiling
• Cuisine: Italian Inspired