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 RECIPE
Ingredients
- 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
Instructions
- 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.
Notes
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:Â 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:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 229Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 35mgSodium: 266mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 5g
Nutrition information is an estimate only.
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.
Wonderful! Would love to hear the results if you get a chance to try it.
My favorite mushroom is any kind I can find!
I hear that!
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!
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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.
Very cool. Always great to have a good source for mushrooms!
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!
Ooh great deal!!!
Chanterelles at my local market were $40/lb! I tried this with shiitake and it worked well.
Holy Moly! Yes they can get pricey. I find them at Costco once a year and go crazy!
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.