Creamy Golden Chanterelle Fettuccine
Updated: Jun 22
Creamy Golden Chanterelle Fettuccine: Where wild foraged treasures meet roasted garlic and silky pasta. This recipe highlights the unique peppery and fruity notes of the Chanterelle, bound together in a rich, herb-infused sauce. Whether you’re meal-prepping for an event or serving a quick decadent lunch, this ageless classic is as practical as it is delicious. For Omnivores, you can easily add chicken to this Vegetarian meal Serves 4.
Prep Time: 30 Mins | Cooking Time: 60 Mins | Total Time: 90 Mins
Ingredients
50g (Dry) Golden Chanterelles
340g fettuccine pasta
1 large chicken breast (cubed — optional for omnivores)
2 tbsp butter
3 tbsp olive oil (the omnivore version requires an additional 2 tbsp)
1 small onion (finely chopped)
2 cloves of garlic (minced)
1 sweet pepper (julienned)
1 cup heavy cream
2 tbsp flour
1-1/2 cups warm vegetable stock (or chicken stock)
1 tsp Soy or Worcestershire sauce
1 tsp dried thyme (or 1 fresh sprig)
1/2 tsp dried rosemary (or 1/2 fresh sprig)
1/4 tsp chili pepper
1/4 tsp black pepper
1/2 tsp salt (plus extra for the pasta water)
1/3 cup chopped parsley
Freshly grated parmesan cheese (for serving)
Instructions
1. Reconstitute the Chanterelles
Reconstitute the Chanterelles in 1 cup of the warm vegetable or chicken stock for 30 minutes (see video). Add mushrooms and stock to a zip-lock bag, gently swish until mushrooms begin to soften, suck out the air with a straw, seal, and elevate the seal to avoid leaks.
2. Optional: Brown the Chicken
If you are making the omnivore version, brown your cubed chicken breast in a separate pan with 2 tablespoons of olive oil. Season to taste and set aside.
3. Heat the Cooking Base
In a 12" or larger pan, melt the 2 tablespoons of butter along with 2 tablespoons of olive oil over medium-low heat.
4. Sauté Aromatics
Add your chopped onions and chili pepper to the pan. Sauté until the onions are tender and slightly brown (5–10 minutes).
5. Add Garlic
Stir in the minced garlic and sauté for about one minute until fragrant.
6. Simmer the Chanterelles
Add your reconstituted mushrooms along with their soaking liquid to the pan. Cover with a lid and allow to simmer for about 20 minutes, stirring occasionally, until the mushrooms are tender.
7. Cook the Pasta
While the mushrooms are simmering, bring a large pot of water to a boil. Add salt and 1 tablespoon of olive oil, then cook your fettuccine pasta until al dente. Strain, rinse briefly in cold water, and let drain for several minutes. Drizzle with a little olive oil, toss thoroughly to prevent sticking, and set aside.
8. Prep the Cream Thickener
In a separate small bowl, whisk the 2 tablespoons of flour into the 1 cup of heavy cream until completely smooth and lump-free. Set aside.
9. Reserve Your Garnish
When your mushrooms are tender, select a few nice-looking whole baby Chanterelles or choice chunks from the pan and reserve them on a plate for final garnishing.
10. Season the Mushrooms
Add most of your julienned sweet peppers, the soy / Worcestershire sauce, thyme, rosemary, black pepper, and salt to the mushroom pan. Maintain a steady simmer. (Tip: If your stock is already salty, wait until the sauce is fully reduced before adding any extra salt).
11. Thicken the Sauce
Give your cream and flour mixture a quick stir, then pour it into the mushrooms while stirring constantly to avoid clumping. Let the sauce simmer, thicken, and reduce for 10 minutes, stirring often. If the sauce becomes too thick, mix in a splash of your remaining reserved stock; if it is too thin, let it reduce a bit longer. Once thick and smooth, remove from the heat.
12. Toss and Serve
Combine portions of the sauce, pasta, and chicken in a skillet over medium heat to warm through. Toss in your remaining julienned peppers and chopped parsley, then mix thoroughly. Plate the pasta, garnish with your reserved whole Chanterelles, and top with plenty of freshly grated parmesan cheese. Serve hot!
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