Chanterelle Mushroom Recipes

Pasta with Creamy Chanterelle Sauce and Peas

Serves 4

¼ cup Butter, divided
4 slices Bacon or pancetta
1 or 2 Shallots, finely chopped
1 lb Fresh Chanterelle mushrooms (need Chanterelles? Click here!)
1 pint Heavy whipping cream or Half & Half, divided
4 oz Fresh or frozen green peas
1/2 cup Freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste
 1 lb Fresh or dried pasta, cooked to al dente (bowties, spaghetti or angel hair works well)


Preheat your oven to 225-250°F and place a large, heavy oven-proof bowl to warm.


Melt half the butter over medium high heat in large sauté pan and add the diced bacon. Do not drain the fat.  As the bacon begins to crisp, add the shallots (or onion) and cook until they are tender, about 4 min. Add the Chanterelles, cook until they release their water, then stir in the salt and pepper.


Pour the reaming cream or Half & half over the mushrooms and allow mixture to simmer away while the pasta cooks. Just before the pasta is ready, add the peas to the Chanterelle cream sauce to heat.


Drain the pasta, toss it in the warmed mixing bowl with the mushroom mixture and the Parmesan and toss everything once more before serving.