Chanterelle & Creamy White Wine Pasta
- sloneskitchenconne
- Sep 7
- 2 min read
Updated: 4 hours ago
SULTRY Golden Chanterelle Pasta - My Version of a PERFECT Post-Foraging Dish. Even if that foraging was in the produce section or at the farmers market. Highlights the earthy apricot flavors of a chanterelle, in a way thats not intimidating to craft. Pictured is with Gnocchi.
Serves 2-4 | Level: Beginner
Ingredients
1/4 cup butter
Pinch cayenne
1 extra large shallot
2-3 large garlic cloves
12oz ish Chanterelles (for sure fudge it a bit, a bit more of less is just fine)
Salt & pepper to taste
2 cups dry white wine
few grates of fresh nutmeg
1/2 cup heavy cream
Large helping fine grated parmesan
2 tablespoons Fresh oregano or marjoram
Pasta of choice, cooked according to al dente instructions
Method
NOTES FROM A FORAGER: Chanterelles LOVEEE to be torn instead of chopping, and they LOVE even more to be dry sautéed. To tear, press both thumbs into the cap and split down the middle. Split into halves, quarters, or sixths depending on your preference. Fun facts about them is a fresh one will smell like an earthy apricot, and it will always be a creamy white in the middle when you split it. This is how you know its a real one and not a poser.
Put a pot of water on to boil. In a separate empty sauce pan, heat it to medium high and toss in torn chanterelles. After a couple minutes they will get watery then dry again and will be fragrant. Turn the heat down when the water goes, then add butter, pinch cayenne, large shallot, garlic cloves, salt and pepper. Sauté until shallot is cooked then deglaze the pan with white wine and reduce to about half. Add a few grates of nutmeg, heavy cream and parmesan, followed by oregano or marjoram, simmer on lowest heat while the pasta boils. Add pasta straight into the sauce and simmer for 2 ish minutes with a splash of pasta water until the sauce clings to the pasta.
Happy Eating! Did you make this? Tell me how it went below!
xx Slone
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