Not sure what Chanterelle mushrooms are? They’re deliciously nutty and aromatic, adding a unique flavor to any dish. But before you cook with them, be sure to give them a good soak to remove dirt and debris. Trust me, it’s worth it! And the great news is that Chanterelles are actually very resistant to soaking, so you don’t have to worry about losing flavor.
A few weeks ago, I went on a frenzy and grabbed some delicious Chanterelle mushrooms from the farm stand down the road (Off Center Farm) on my way back from Vermont! I’m always watching her Instagram to see what’s in the farm stand every weekend!
Word on the street is that this weekend is the last chance to get them this season! But don’t worry, even if you can’t find Chanterelles, you can still make this recipe with any mushroom you like. However, I highly recommend trying Chanterelles for their nutty and aromatic flavor.
This recipe is simple to make but packed with big flavors thanks to the combination of fresh herbs and roasted garlic paste I made. Give it a try and let me know what you think! And be sure to check out my reel making this on Instagram!
Chanterelle Pasta with Fresh Herbs and Roasted Garlic
- 4 oz dried pasta (I used thin spaghetti)
- 1 large bulb of garlic
- Fresh mixed garden herbs (I used basil, parsley, oregano and thyme but any combination you have is fine!)
- ¼ cup white wine
- ¼ cup chicken stock
- 1 large shallot, minced
- Pinch of crushed red pepper flakes
- 4-6 oz fresh chanterelle mushrooms
- 3 tbsp Grated pecorino or parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
Start by peeling a large garlic bulb, exposing the cloves. Wrap it in foil and roast at 350°F (175°C) for 30 minutes, then cool. Squeeze the cloves into a paste and set aside.
Rinse chanterelles under cold water to moisten them. I soaked mine for a bit and they are resilient to it but not TOO long!
In a dry pan, cook chanterelles with shallots. Add roasted garlic paste and red pepper flakes. Pour in white wine and chicken stock. Cook pasta until al dente, then add to the pan with butter and herbs. Use pasta water if needed.
Remove from heat, sprinkle grated cheese, and season with salt and pepper. Plate pasta, top with chanterelles and remaining cheese. Enjoy the blend of flavors – roasted garlic, chanterelles, and pasta – a culinary masterpiece.
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