Creamy Chanterelle Pasta
- Fizzy James
- Aug 10, 2019
- 1 min read
Updated: Aug 1
Beneath birch canopies in northern hush,
amber caps bloom where moss drinks dusk.
Kneeling, you brush aside fallen gold—sun-flecks fixed to the forest floor.
Pocket their perfume of rain and pine,
to fill your belly warm with delight.
Each chanterelle is a whispered cheer:
You found a little sunrise, and it’s yours.
1
Additional notes
🧊 Storage
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended due to the cream and mushrooms, which may split or become rubbery after thawing.
🔁 Reheating
Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or water to loosen the sauce.
Can also be microwaved in 30–40 second bursts, stirring between each.
🔄 Substitutions & Variations
🥓 Bacon:
Leave out for a vegetarian version or replace with smoked tofu, plant-based bacon, or mushroom lardons.
🍄 Chanterelles:
Substitute with cremini, shiitake, or oyster mushrooms if chanterelles aren’t available.
🧀 Cheddar:
Use Parmesan, Gruyère, or nutritional yeast (for vegan option).
🥛 Cream:
Swap for plant-based cream (like Oatly or Alpro single cream) for a dairy-free version.
🌿 Add-ins:
Stir in peas, roasted red peppers, or kale.
Sprinkle with toasted walnuts or pine nuts for crunch.
🥄 Serving Suggestions
Serve with a crisp green salad or steamed green beans.
A squeeze of lemon or drizzle of truffle oil adds extra brightness or luxury!
Notes
1
Cook pasta until al dente, then reserve 50 ml of cooking water.
2
Melt butter in a large frying pan over medium‑high heat. Add bacon and fry until crispy.
3
Stir in shallots, cover, and cook until softened. Add chanterelles and fry uncovered until tender.
4
Add garlic and fry for 30 seconds. Stir in flour and sugar, then pour in wine. Simmer gently until the alcohol has burned off and the sauce has thickened.
5
Stir in cream, cheddar, mustard, and sun‑dried tomatoes. Season with black pepper. Add spinach if using.
6
Cook for about 5 minutes, then stir in pasta and the reserved cooking water. Toss to coat evenly.
7
Finish with chopped parsley and thyme, then divide between three plates and serve.
Instructions
2 tsp butter 6 bacon rashers (optional) 2 shallots
finely diced 250 g chanterelles 1 small garlic clove
minced 1 tsp wholemeal flour Pinch of sugar 75 ml white wine 200 ml single cream 50 ml pasta cooking water 50 g vintage cheddar
grated Chopped parsley and thyme 2 large handfuls spinach (optional) 1–2 tsp Dijon mustard 100 g sun‑dried tomatoes
chopped Black pepper
to taste 225–300 g uncooked wholemeal pasta (depending on how saucy you like it)
Creamy Chanterelle Pasta
🌿 Creamy Chanterelle Pasta
Hey! I am Fizzy, and AuDHD girlie trying to figure out how to find balance and peace in this crazy chaotic world. One of the ways I do that is cooking! I love to cook every night and push the boundaries. And if they work, I hope to share some of the insight and love with you! Enjoy :)
Fizzy James
Ever since I was a child in Sweden, I’ve cherished chanterelles. We only had them once or twice in summer because they were so expensive—more precious to me than saffron! Now, I’m thrilled to find them at my local Polish shop, so they’ve finally become a regular part of my life again. Every bite feels like a cherished summer memory.
Servings :
3 servings
Calories:
848 calories / Serve
Prep Time
10 - 15 mins
Cooking Time
25 - 30 min
Rest Time
0 mins
Total Time
40 mins
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