For making chanterelle pasta, it’s probably easiest to get mushrooms from the market, unless you know of a good mushroom forest. My husband and I have once noticed that all kinds of mushrooms can be found in the forest, but not chanterelle mushrooms. We joked that if there’s a sign at the market with chanterelles saying “from the forests of southern Estonia,” it means there’s a factory somewhere in the southern Estonian forest producing chanterelles. However, we’ve actually found our own chanterelle forest, where you can pick these best mushrooms. So, I can confirm that chanterelles aren’t produced in factories, they indeed grow in the forest! But if you don’t have access to a forest, you can find them at the market, and I’ve even seen salted chanterelles in stores.

Interestingly, the taste and texture of chanterelles are somewhat reminiscent of chicken. And chanterelles are truly valuable for their flavor. In addition to making pasta, I’ve also made mushroom soup of chanterelles, and for our family, it’s really the best mushroom to use for these dishes. You can also freeze or brine chanterelles to have them handy in winter.

Before starting, come and follow me on Instagram, Facebook, and Pinterest!

Ingredients

I try to keep all my recipes as simple as possible. However, there are some dishes where putting in a little extra effort pays off. Chanterelle pasta is one of those dishes where I recommend making your own pasta dough rather than buying it from the store. Homemade pasta tastes completely different and adds a lot of elegance to the dish. Making pasta by hand extends the cooking process by about 45 minutes (the pasta dough should rest for 20-30 minutes). If you don’t have that much time, you can definitely make a delicious meal with store-bought pasta.

Chanterelles

Heavy cream

Fresh basil – make sure it’s fresh because dried basil has a completely different flavor. Parsley also tastes very good.

Parmesan cheese – Hard cheese on top of the pasta adds a crucial flavor element.

Eggs – necessary for the pasta dough.

Flour – necessary for the pasta dough.

Salt

How to make chanterelle pasta

First, I recommend starting with making the pasta dough. If you don’t have a pasta machine or other equipment, it’s best to make pappardelle pasta, which can be easily prepared by hand in the shortest amount of time.

• Mix together eggs, flour, and salt to form a dough. The pasta dough may initially seem poorly formable, lumpy, and even sticky, but if you let it sit for a while, the consistency will become right because the flour will absorb excess liquid.

• Leave the mixed dough covered with a damp towel or pot lid for 20-30 minutes.

• Prepare pasta with a pasta machine or:

• Roll out the dough as thin as possible. It’s a good idea to sprinkle some flour on the work surface before rolling because depending on the surface, the pasta may stick, but there’s no risk of that with flour. If space is limited, it’s easier to divide the pasta dough in half. It’s also easier to roll out when there’s not such a large amount at once.

• Cut about 1-2cm wide and 15cm long pappardelle strips. It’s very convenient to cut them with a pizza cutter, but a regular knife works very well too.

• Boil the pasta for about 15 minutes, but the exact boiling time depends on how thin you managed to roll out your dough – feel free to experiment!

• Clean and chop the chanterelles. The mushroom pieces don’t have to be very small because they will shrink somewhat when frying in the pan.

• Sauté the chanterelles in a pan until golden brown, add salt and pepper.

• Drain almost all the pasta water, but leave a little in the pot. This helps the pasta become cohesive without adding flour.

• Add the chanterelles, chopped fresh basil or parsley, and heavy cream to the pasta. Add salt and pepper as needed. Heat the pasta until it becomes smooth, you can even let it boil briefly.

• Serve with Parmesan cheese.

Ideas and tips

• If you like, you can also add sun-dried tomatoes or crushed walnuts to the pasta.

• Chanterelle pasta tastes best with handmade pasta dough.

Continue to Content

Chanterelle pasta

Yield: 3

Prep Time: 45 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 1 hour 5 minutes

Absolutely tempting, creamy, and packed with flavor chanterelle pasta. It's quite simple and doesn't take much time to prepare.

Print

Ingredients

• 600g of chanterelles
• 200ml of heavy cream
• Fresh basil or parsley
• Parmesan cheese
• 3 eggs (for pasta dough)
• 270g of four (for pasta dough)
• Salt and pepper

Instructions

First, I recommend starting with making the pasta dough. If you don't have a pasta machine or other equipment, it's best to make pappardelle pasta, which can be easily prepared by hand in the shortest amount of time.

1. Mix together eggs, flour, and salt to form a dough. The pasta dough may initially seem poorly formable, lumpy, and even sticky, but if you let it sit for a while, the consistency will become right because the flour will absorb excess liquid.
2. Leave the mixed dough covered with a damp towel or pot lid for 20-30 minutes.
3. Prepare pasta with a pasta machine or:
4. Roll out the dough as thin as possible. It's a good idea to sprinkle some flour on the work surface before rolling because depending on the surface, the pasta may stick, but there's no risk of that with flour. If space is limited, it's easier to divide the pasta dough in half. It's also easier to roll out when there's not such a large amount at once.
5. Cut about 1-2cm wide and 15cm long pappardelle strips. It's very convenient to cut them with a pizza cutter, but a regular knife works very well too.
6. Boil the pasta for about 15 minutes, but the exact boiling time depends on how thin you managed to roll out your dough - feel free to experiment!
7. Clean and chop the chanterelles. The mushroom pieces don't have to be very small because they will shrink somewhat when frying in the pan.
8. Sauté the chanterelles in a pan until golden brown, add salt and pepper.
9. Drain almost all the pasta water, but leave a little in the pot. This helps the pasta become cohesive without adding flour.
10. Add the chanterelles, chopped fresh basil or parsley, and heavy cream to the pasta. Add salt and pepper as needed. Heat the pasta until it becomes smooth, you can even let it boil briefly.
11. Serve with Parmesan cheese.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 263mgSodium: 218mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 9g