Creamy chanterelle pasta

This is the perfect way to showcase the nutty, woody flavor of mushrooms. For this recipe, make sure to buy high-fat creme fraiche, as lower fat sour creams will curdle during cooking. Adapted from Epicurious.


  • 6 T butter
  • 2-3 shallots, finely chopped
  • 1 clove garlic, crushed with a garlic press
  • 1 t fresh thyme
  • 1/4 c dry white wine
  • 1 lb chanterelles, cleaned and chopped into 1″ bite sized pieces
  • 1/2 c creme fraiche (add more if you want more sauce)
  • salt and pepper to taste
  • 1 lb fresh pasta
  • Fresh parmesan to taste
  • Handful fresh parsley, chopped, for garnish


  1. Bring a large pot of water to boil.
  2. Heat a large skillet over medium high heat, and melt 3 T butter.
  3. Add shallot and cook 5-10 minutes, stirring frequently, until golden and translucent.
  4. Add garlic and thyme, and cook 1 minute, until aromatic.
  5. Stir in wine and cook until liquid is reduced by half, about 2 minutes.
  6. Increase heat slightly, add remaining 3 T butter, and stir in chopped chanterelles. Cook, stirring occasionally, until mushrooms have released their liquid and started to absorb it back, about 5 minutes.
  7. Reduce heat to low, stir in creme fraiche, and cook 5 minutes, until the sauce has thickened slightly and the flavors have started to meld together.
  8. As you add the creme fraiche, cook the pasta until it is al dente. (Tip: when the pasta is done, you can toss it with olive oil to prevent it from sticking together.)
  9. Season mushroom mixture to taste with salt and pepper, and serve with pasta and parmesan. Sprinkle with fresh parsley to garnish.

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