Creamy Golden Chanterelle Fettuccine
- Peter Posselt
- Mar 20
- 1 min read
Updated: Apr 10
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. You can easily add chicken to this Vegetarian meal for Omnivores. Serves 4. Link, Print, or Share this recipe at the bottom of the page!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Reconstitute (see video) Chanterelles in 1 cup of the warm vegetable or (chicken) stock for 30 minutes. 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
(In a separate pan, brown your chicken in 2 tablespoons of olive oil, season to taste and reserve.)
3
In a (12” or larger) pan heat the butter and 2 tablespoons of olive oil.
4
Add your chilli pepper and onions and sauté over medium-low heat until onions are tender and slightly brown (5-10 minutes).
5
Add in the garlic and sauté for about a minute.
6
Add in your mushrooms, cover with a lid and allow to simmer for about 20 minutes stirring occasionally, until mushrooms are tender.
7
While your mushrooms are simmering, add salt and 1 tablespoon olive oil to water in a large pot and cook your pasta al dente. Strain, rinse in cold water, let drain for several minutes, drizzle with olive oil and toss thoroughly, then reserve.
8
Whisk the flour into the heavy cream until smooth and reserve.
9
When your mushrooms are tender you may wish to select a few whole baby Chanterelles or nice-looking chunks for garnish and reserve them.
10
Add in most of your peppers, Worcestershire sauce and all your spices to the mushrooms and maintain at a simmer. Tip: Your stock may contain salt, so wait until your sauce is fully reduced before adding any salt if required.
11
Give the cream & flour mixture a quick stir and add to the mushrooms while stirring constantly to avoid clumping. Allow sauce to simmer, thicken and reduce for 10 minutes, stirring often. Add your reserved stock if/as needed if your sauce becomes too thick and further reduce if it is too thin. A thick and smooth sauce is desired to adhere to the pasta. Remove from heat and reserve.
12
Toss portions of sauce, pasta (and chicken) in a skillet to heat through. Add your remaining peppers and parsley, then mix thoroughly. Plate, garnish with reserved mushrooms, top with freshly grated parmesan cheese and serve.
Instructions
120g cooked crab meat (canned is fine but chunk is nice)
15-20 medium dehydrated Conica or Wildfire Morels or 3-6 Jumbo Stuffers
2/3 cup beef stock
Stuffing Ingredients
2 tbsp olive oil
Baking Ingredients
Creamy Golden Chanterelle Fettuccine
Peter Posselt
Delicious, luxurious & creamy Chanterelle pasta! Easy to make, roasted garlic, creamy sauce & the peppery aroma of wild Chanterelle… This recipe is an ageless classic! You can prepare both the sauce and the pasta the day before your event & refrigerate. Just toss pasta and sauce in a skillet to reheat and add browned chicken for your omnivore plates.
Servings :
4
Calories:
Prep Time
30 Minutes
Cooking Time
60 Minutes
Rest Time
0
Total Time
90 Minutes
Comments