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Chanterelle Pasta with Garlic and Parmesan Recipe

Italian · Main course · 30 min total

A simple yet elegant pasta dish that highlights the earthy, fruity flavor of fresh chanterelles, enhanced with garlic and Parmesan.

Ingredients

• 12 oz (340 g) dried fettuccine or linguine
• 1 lb (450 g) fresh chanterelle mushrooms, cleaned and sliced if large
• 4 tbsp (60 ml) extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 cup (120 ml) dry white wine
• 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
• 2 tbsp (30 g) unsalted butter
• 2 tbsp (8 g) fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chanterelles and cook, without stirring, for 2-3 minutes until golden brown. Stir and continue cooking until mushrooms release their liquid and it evaporates, about 5 minutes.
3. Reduce heat to medium. Add garlic and cook for 1 minute until fragrant. Pour in white wine and scrape up any browned bits. Simmer until wine reduces by half, about 2 minutes.
4. Add the drained pasta to the skillet along with 1/2 cup of reserved pasta water. Toss to combine. Add butter and Parmesan, tossing until melted and creamy. If needed, add more pasta water to reach desired consistency.
5. Season with salt and pepper. Serve immediately, garnished with parsley and additional Parmesan.

Tips

• Clean chanterelles by brushing off dirt with a soft brush; avoid rinsing as they absorb water.
• Use a good-quality dry white wine like Sauvignon Blanc or Pinot Grigio.
• For a vegetarian version, ensure Parmesan is vegetarian-friendly.

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