Home » Foraging » Easy Chanterelle Mushroom Pasta Recipe

Easy Chanterelle Mushroom Pasta Recipe

Easy recipe for Chanterelle Mushrooms. Just Chanterelles, pasta, butter, parmesan and parsley. | EatingRichly.com

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?

Easy recipe for Chanterelles Mushrooms. Just Chanterelles, pasta, butter, parmesan and parsley. | EatingRichly.com
Yield: 2 servings


Easy recipe for Chanterelles Mushrooms. Just Chanterelles, pasta, butter, parmesan and parsley. | EatingRichly.com
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 4 oz spaghetti noodles (we prefer whole wheat pasta, gluten free is great too!)
  • 3 oz cleaned chanterelle mushrooms (about 10 mushrooms)
  • 2 TBS salted butter
  • 1 garlic clove, minced
  • 2 TBS fresh ground Parmesan
  • 1 tsp fresh chopped parsley
  • scant pinch sea salt
  • dash fresh ground pepper


  1. Cook the noodles according to package directions and drain.
  2. Slice the chanterelle mushrooms lengthwise into quarters.
  3. 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.
  4. Divide noodles between two bowls, and spoon half the garlic and mushrooms over each serving. Stir.
  5. Top each serving with half the Parmesan, parsley, salt, and pepper.


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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 229Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 35mgSodium: 266mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 5g

Nutrition information is an estimate only.

We'd love to keep in touch. Be sure to sign up for our newsletter and get your free download of our favorite healthy cute kid snacks.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Eating Richly Even When You're Broke will receive a small commission.

This helps us to cover some of the costs for this site. Thank you so much for your support!

Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

13 thoughts on “Easy Chanterelle Mushroom Pasta Recipe”

  1. I’ve been cooking since I was 19 and have never once bought chanterelles. Crazy, I know. My husband would LOVE this. I’ll keep my eyes open for them, next time I’m at the store or market.

  2. Ooh! This looks delicious. I saw chanterelles at Costco the other day, and was wondering about how to prepare them. I’ll have to try this sometime!

  3. I am genuinely delighted to read this blog posts which includes tons of useful information, thanks for providing these data.

  4. I bought dried chanterelles from this online store Life Gourmet Shop, and let me tell you they looked exactly like the picture they had on their wesbite.

  5. Chanterelles came up at our local grocery store for the first time – $45 /pound! (Alaska prices). Today I saw a bag on the reduced produce shelf for a dollar.! Very excited to try this recipe! This recipe looks like the chanterelles shine through – yum! Thank you!

  6. I am an avid mushroom foragers. I usually pick about 20 pounds of chanterelles every year. I must say that chanterelles sold at my local Costco appeared dirty and beat up. They also had little or no chanterelle flavor. The fresh wild ones are much more aromatic and tasty.
    I recommend going to the woods with an expert who knows chanterelles to learn how/where/when to find them. I personally learned a lot by joining my local mushroom society and going on forays with a number of experienced or expert mushroomers from spring through fall. Resources would be NAMA (North American Mycological Association)
    and local groups that often are affiliated with .NAMA. My local group is Wisconsin Mycological Society (WMS). I Suggest googling for a club near you.


Leave a Comment

Skip to Recipe
Skip to content