Chanterelle Mushroom Pasta

We are now in the season (one of them) of chanterelle mushrooms. If you are not familiar with these amazing, woody morsels you should find some and try them. Yesterday, my son and I were at the Burbank farmers market and there they were. Not inexpensive at 20 dollars a pound, but still cheaper and fresher than at the whole foods. Fortunately, you will only need about 1/2 pound. My friends in the northwest post bragging pictures of their chanterelle forest finds on facebook. My friend Kirk just laughs when traipsing through Whole Foods: “I pick those in my backyard.”

If you are fortunate enough to live where chanterelles are plentiful, or at least live near a farmers market or Whole Foods, try this out. Note: If you are not EXTREMELY familiar with mushrooms, do not pick them yourself. There is a poisonous mushroom that looks just like the delicious chanterelle.



  • 2 Handfuls of Chanterelle Mushrooms (about 1/2 pound) cleaned and chopped
  • 2 Shallots, minced
  • 16 oz Package of Rigatoni or Penne Pasta
  • 1/2 Cup Red Wine
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 1 Tablespoon Heavy Cream
  • 1 Teaspoon Fresh Rosemary, finely chopped
  • Parmesan
  • Salt and Pepper


  • Large Pot
  • Sauté Pan
  • Chef’s Knife
  • Grater


  1. Clean mushrooms with a very slightly damp paper towel. Just dust them off, removing dirt and any other forest floor matter.
  2. Fill your large pot 3/4 full, salt and put on high to boil.
  3. When boiling, add pasta and cook for time on package (usually 10 minutes)
  4. Sauté shallots and most of the rosemary in the olive oil over low heat.
  5. Add red wine, turn up heat and reduce by about half.
  6. Add chanterelle mushrooms, plenty of salt and pepper. Stir often.
  7. When the mushrooms have given up their liquid and start to turn color, add butter and cream. Use half and half if you don’t have heavy cream. (Skip it if you are REALLY intolerant. This amount doesn’t make me sick and I am pretty sensitive to milk and milk products.)
  8. When pasta is al dente add it to the sauté pan. Only add enough pasta so that there is a mushroom for every bite.
  9. Turn the heat off and stir.
  10. Sprinkle the rest of the rosemary. In the spring I use Italian Parsley instead.

Serve with grated parmesan.


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