If I were forced at gunpoint to choose my favorite mushroom of all time, and it would be the only mushroom I ever ate again (tough dilemma for a mushroom lover such as myself), I would have to go with chanterelles.
Chanterelle mushrooms appear delicate, yet hold up well. Their shape lends itself to interesting curves and angles depending on how you slice them, and their flavor is earthy and buttery, with a hint of apricot fruitiness.
The first recipe I always make when chanterelles season hits is a simple parmesan spaghetti with chanterelle mushrooms. The flavors blend so seamlessly that the chanterelles really stand out without being overpowered by other ingredients.
If you’ve seen these golden beauties in the store or farmer’s market, and been afraid to buy some because you’re not sure how to eat them, this is the recipe for you!
Do you have a favorite mushroom?
Chanterelle Mushroom Pasta RecipePrep time: 10 m Cook time: 10 m Total time: 20 m Yield: 2 servings
- 4 oz
spaghetti noodles (we prefer whole wheat pasta, gluten free is great too!)
- 3 oz
cleaned chanterelle mushrooms (about 10 mushrooms)
- 2 TBS
garlic clove, minced
- 2 TBS
fresh ground Parmesan
- 1 tsp
fresh chopped parsley
- scant pinch
fresh ground pepper
- Cook the noodles according to package directions and drain.
- Slice the chanterelle mushrooms lengthwise into quarters.
- Melt butter in a pan on high heat (you can use the same pot you boiled the pasta in and save a dish!). Add mushrooms and garlic. Cook about two minutes until mushrooms are soft and garlic is just turning golden. Remove from heat.
- Divide noodles between two bowls, and spoon half the garlic and mushrooms over each serving. Stir.
- Top each serving with half the Parmesan, parsley, salt, and pepper.
Cholesterol 34.4mg, Sodium 211.25mg, Total Carbohydrate 35.94g, Dietary Fiber 6.26g, Sugars 1g, Protein 11.44g, WW Points Plus 8, WW Old Points 7
Approximate cost/serving: This really depends on the cost of your chanterelles (or chanterelles champignons as they may be labeled). I got mine for $10/lb but I’ve seen them as high as $20 or as low as $8. It’s even cheaper if you learn how to forage them yourself! (Make sure to go with an expert your first time, mushroom poisoning is no joke). This cost me just $3, so $1.50 a serving for a gourmet lunch.
Vegetarian/Gluten Free: While this does contain dairy, it is meat free. Butter and parmesan also have less dairy protein so may be okay for someone on a mostly dairy free diet. You can use gluten free pasta.
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