Chanterelle Mushroom Pasta – wild chanterelle mushrooms turn a simple pasta dish into something more elegant. The light butter sauce with garlic and sage pairs well with these golden beauties and allows their flavour to shine!
Hey guys, how’re ya doing? Can you believe it is pretty much fall now that it is officially September? Like, where did summer go? Why does it always have to go so fast? My favourite season is coming to an end and I’m feeling a bit sad about it… at least I have fall comfort foods to look forward to! In the meantime, I feel like this chanterelle mushroom pasta is the perfect between-season meal as we transition from summer to fall.
Let me ask you a question – have you ever had a chanterelle mushroom? If you have, you know their buttery, nutty, earthy goodness truly makes them something special. If you haven’t ever had one, then what are you doing still sitting around? Go find some now! Trust me, you need them in your life! Life won’t be complete until you try these babies.
To be completely honest, I’m not sure I had ever had a chanterelle until last year. Unless it was mixed in some sort of wild mushroom dish. But probably not because I likely thought they were weird (former picky eater here!). Over the past few years, I have branched out and pushed myself to try new foods, even if it is just a variation on a “normal” food for me. And guess what? Most of the things I have tried, I’ve enjoyed!
These golden mushrooms are my favourite mushroom! They even win over portobello mushrooms, which you can stuff, and I really love stuffed mushrooms. I mean there are just so many possibilities with those…
I’ve gotten sidetracked…back to the chanterelles. The only downside to these mushrooms are the price. They’re not exactly cheap, but I promise you this recipe certainly won’t break the bank. The deliciousness is worth the extra cost of these, as it would just not be the same with regular white mushrooms.
These golden beauties work wonderfully in this simple pasta recipe. In my opinion, simplicity is best with chanterelles so that they do not have to compete with strong flavours. Here, we simply saute them with butter, garlic and sage. The speed at which this recipe comes together makes it perfect for a weeknight meal when you’re feeling drained, but the use of these wild mushrooms is special enough to turn something ordinary into extraordinary. Don’t forget a good shake (or two) of grated parmesan cheese and some freshly ground black pepper to finish things off!
If you try this recipe for chanterelle mushroom pasta please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I always love hearing from you guys!
Chanterelle Mushroom Pasta
- 1 340g package spaghetti
- 1/3 cup salted butter
- 4 cloves garlic , minced
- 4 cups chanterelle mushrooms
- 1 tbsp fresh sage , chopped
- grated parmesan cheese to taste (optional)
- freshly ground black pepper to taste (optional)
- Boil a large pot of water on the stove top and cook spaghetti according to package instructions. Once fully cooked, drain and set aside.
- While pasta is cooking, thoroughly wash chanterelle mushrooms. Slice into evenly sized pieces.
- In a large skillet melt butter over medium heat. Add chanterelles and garlic to skillet, sauteing approximately 5 minutes until soft. Stir in chopped sage.
- Add cooked spaghetti to skillet and toss, stirring to coat in the butter sauce. Remove from heat and serve.