• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Wild Mushroom Recipes

    Chanterelle Pasta with Roasted Garlic-Wine Sauce

    Published: Nov 26, 2020 Modified: Mar 24, 2023 by Alan Bergo This post may contain affiliate links 14 Comments

    Jump to Recipe Print Recipe

    A simple chanterelle pasta with a light garlic-wine sauce is one of my favorite wild mushroom pastas. Some of my favorite recipes are those from my chef friends, either restaurant staples, or things that they make at home, and I keep track of them whenever I can remember. This one was from my old boss, Chef Andy Lilja.

    Chanterelle mushroom spaghetti with roasted garlic sauce and herbs in a ceramic bowl on black walnut background
    A simple bowl of chanterelle pasta.

    This is a quick chanterelle dinner he threw together one evening, the sort of thing where you don't measure and just cook by feel.

    I took down notes as he told me what he did, stomach growling the whole time, and I have to tell you, it's one of the best chanterelle mushroom pasta recipes I've had. Andy was always fiendishly creative with pasta. 

    Tips

    It's really just a simple mushroom pasta, well, it's chanterelle spaghetti with roasted garlic wine sauce and herbs to be exact, but there's a couple things worth noting.

    Washing the mushrooms

    Rinsing the chanterelles before cooking while you're cleaning adds water to them, that will come out and help make a delicious pan sauce combined with the roasted garlic paste, without using a drop of cream, which helps keep it light.

    It might seem counter-intuitive to expose mushrooms to water, but, trust me, there's a few old French recipes that call for chanterelles specifically to be soaked, and, while I don't soak them here, you get the same effect.

    Herbs

    Second, using a mix of fresh herbs was something Andy insisted on, preferably you're making this during the growing season, and using a combo of different soft, tender herbs like basil, parsley chives, tarragon, oregano, etc. Use a mix of fresh herbs for the best result.

    a pan of spaghetti with mushrooms
    Butter makes a good, creamy chanterelle pasta, without cream.

    Cheese

    Lastly, use some good cheese, and an onion of your choice. Andy and I both love pecorino, Italo-philes that we are, but some decent parmigiano would be good too. If, however, all you have is that Kraft powder in the green jar though, do yourself a favor, throw that away and buy some real cheese.

    Onions

    The onion component can be a few different things here. Andy used small pearl onions from the local farmers market, I opted for shallots since the onions at the market were gone, so feel free to use what's available as far as your alliums go: green garlic, leeks, ramps, etc will all be good, just use something. 

    A bowl of mushroom pasta
    Make sure to spoon al the goodies on top of the noodles when you plate.
    Chanterelle mushroom spaghetti with roasted garlic sauce and herbs in a ceramic bowl on black walnut background
    Print Recipe
    4.91 from 10 votes

    Chanterelle Pasta with Roasted Garlic Wine Sauce

    A simple wild mushroom pasta dish with chanterelle mushrooms, fresh herbs and roasted garlic wine sauce. Inspired by a recipe from my old chef, Andy Lilja.
    Prep Time45 minutes mins
    Cook Time15 minutes mins
    Roasting Garlic30 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Main Course, Pasta
    Cuisine: American, Italian
    Keyword: Chanterelle mushrooms, Pasta
    Servings: 2 People
    Calories: 429kcal
    Author: Alan Bergo
    Cost: 10

    Equipment

    • 1 10 inch saute pan
    • 1 Pasta pot

    Ingredients

    • 4 oz dried spaghetti or linguine
    • 1 large bulb of garlic
    • Fresh garden herbs to taste, preferably a mix of basil, fresh parsley, thyme, or sage, all chopped together
    • ¼ cup white wine
    • ¼ cup chicken stock
    • 1 large shallot 3oz, julienned
    • Pinch of crushed red pepper flakes
    • 4-6 oz fresh chanterelles depending on availability roughly chopped, small buttons left whole
    • 3 tablespoons Grated pecorino cheese or parmesan or to taste
    • 2 tablespoons unsalted butter
    • 1 tablespoon extra virgin olive oil
    • Kosher salt and fresh ground black pepper to taste

    Instructions

    Roast the garlic

    • Peel the skin off the garlic. Cut the stem end off the bulb of garlic to reveal the cloves and make them easier to press out.
    • Wrap the bulb of garlic in foil, then bake at 350 for 20 minutes, turn off the oven and allow them to continue cooking with the residual heat until cool.
    • The cloves of garlic should be soft and supple. Squeeze out the garlic, mash to a paste and reserve. From here the garlic can be prepared ahead of time.

    Chanterelles and pasta

    • Rinse the chanterelles under cold water to clean them and allow them to soak up moisture (counter-intuitive but actually a good technique for them).
    • Warm the chanterelles in a dry pan with the shallots, cooking until the chanterelles have given up their juice and are wilted. Add the olive oil, roasted garlic paste and crushed red pepper flakes and cook for a minute more.
    • Add the wine and cook down by half, then add the chicken stock. Meanwhile, cook the pasta in salted boiling water until al dente, then add to the pan along with the butter and herbs and cook for a minute to reduce, toss to combine and coat the noodles with the sauce.
    • Add a splash of pasta cooking water if the pan gets dry.
    • Remove the pan from the heat and add half of the cheese. Double check the seasoning for salt and pepper, adjust as needed, then pull the pasta out of the pan with tongs. Twirl the noodles into two warmed pasta bowls. spoon the mushrooms and juices over them, garnish with pecorino or parmesan cheese and serve.

    Notes

    Other mushrooms to use 

    Black trumpet mushrooms, red chanterelles, or winter chanterelles will all be good here. 

    Variations 

    Sometimes I make this as an oil-based sauce, omitting the butter and drizzling a peppery-flavored extra virgin olive oil on top. 
     

    Nutrition

    Serving: 6oz | Calories: 429kcal | Carbohydrates: 54g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 60mg | Potassium: 559mg | Fiber: 5g | Sugar: 4g | Vitamin A: 527IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg
    « Sicilian Venison Heart Sandwiches (Vastedda Palermitana)
    Acorn Oil »

    Reader Interactions

    Comments

    1. Ron3

      August 31, 2021 at 9:41 pm

      5 stars
      I didn’t have time to roast the garlic cloves so instead I dry roasted them on cast iron before cooking the mushrooms then ran them through a garlic press, worked great. This was an incredible recipe! I’m finicky about mushrooms, but there were no leftovers this night. My girlfriend loved it too.

      Reply
      • Alan Bergo

        September 02, 2021 at 12:20 pm

        Glad it worked for you.

        Reply
    2. John M

      November 13, 2021 at 12:48 pm

      5 stars
      This was exquisite. All the flavors melded perfectly, i made some fresh bigoli pasta and I tell you, this recipe is just fantastic in every way.

      Reply
      • Alan Bergo

        November 14, 2021 at 9:17 am

        Homemade bigoli even? Sounds great.

        Reply
    3. Dawna Goodwin

      December 20, 2021 at 7:40 pm

      5 stars
      Oh so delish!! Served with homemade pappardelle. It was all I could not to lick the plate!

      Reply
      • Alan Bergo

        December 21, 2021 at 2:49 pm

        Glad it worked for you Dawna.

        Reply
    4. Jordan Jacobs

      August 15, 2022 at 8:49 pm

      Wow. I made this recipe, had to add more wine and chicken stock as I realized I put way more than 6oz of craterellus fallax and cantharellus lateritius, I added lemon per recommendation of a good chef friend, olive oil instead of butter to showcase the mushroom flavor, and pasta water to thicken the sauce a bit. I had all the girls saying wow! Cheers and thank you!

      Reply
      • Alan Bergo

        August 16, 2022 at 12:22 pm

        Glad it worked for you, yeah if you want to add more just adjust it, recipes are just a template. Jealous that you have C. lateritius down there!

        Reply
    5. Travis

      August 31, 2022 at 10:50 am

      Made this using fresh foraged chanterelles with a few others we found, like porcini and honey mushrooms. The chanterelles released a lot of liquid. For this reason I boiled my cascatelli pasta for just five minutes (15-18 recommended) and then finished it in the mushroom mixture so that the pasta would absorb the excess liquid and absorb extra flavors. This was very simple and very delicious. The hardest part was cleaning the mushrooms.

      Reply
      • Alan Bergo

        September 03, 2022 at 8:24 am

        Yes, cleaning mushrooms can be tedious. That's why it's so important to clean them as you pick in the field. I'm cleaning 10 lbs of Saskatchewan chanterelle buttons today from a commercial purveyor-not my cup of tea.

        Reply
    6. Tony

      February 27, 2023 at 11:47 am

      5 stars
      In September, I picked 6-7 pounds of Craterellus tubaeformis in a bog up in the MN arrowhead. I dried most of them, but used some to make this recipe using fresh fettuccine. We loved it! We've since made it three more times, with rehydrated yellowfoots. It's simple but flavorful, yet it really lets the mushrooms shine through. Wonderful! In the spring I'd like to try it with morels, substituting ramps for the alliums. Thanks!

      Reply
      • Alan Bergo

        February 27, 2023 at 2:45 pm

        Hey Tony, I just love that pasta. And good on you harvesting those yellowfeet-a lot of hunters in MN overlook them because they're small. They pack a great flavor though. Also, our local, small version is C. ignicolor. C. tubaeformis is the West Coast species that's much bigger. All of them are good though!

        Reply
        • Tony

          March 01, 2023 at 9:12 am

          Alan,

          C. ignicolor grows in wet hardwood forests, but in the black spruce bogs of northern MN, we also have C. tubaeformis. And unlike their smaller cousins, they are very abundant in the right habitat. It's something people from the Cities don't seem to know about. I'd be happy to send you some photos, if you don't believe it!

          Reply
          • Alan Bergo

            March 01, 2023 at 9:21 am

            Well that's news to me! I'd love to see. Shoot me an email, I'll have to update a few things here. alanbergo3@gmail.com

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    Footer

    BACK TO TOP

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Forager | Chef®