This pasta with chanterelles, white wine and cream is a perfect example of simple ingredients coming together into something special.
The chanterelles are fried in butter, which brings out their nutty flavour, then finely chopped shallot and garlic go in for extra depth. The white wine is reduced with the mushrooms and adds a pleasant acidity that is balanced beautifully by the cream and grated parmesan.
Plenty of freshly ground pepper gives the dish an extra kick.
Serve this creamy chanterelle pasta with your favourite pasta shape for an easy and truly delicious weekday or weekend dish that feels like pure indulgence.
Pasta with chanterelles, white wine and cream
An easy, ultra-simple recipe for pasta with fresh, butter-fried chanterelles, white wine and cream.
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Ingredients
- 25 g butter
- 300 g chanterelles, cleaned
- 1 shallot, finely chopped
- 3 cloves garlic, finely chopped
- 150 ml white wine
- 400 ml whipping cream (38% fat) – or a lighter cooking cream
- 80 g parmesan, finely grated
- 400 g pasta
- Salt and freshly ground pepper
- Finely chopped parsley (optional)
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Method
- Melt the butter in a frying pan and fry the chanterelles in it until golden.
- Add the shallot and garlic and fry for a couple more minutes, until the shallot is soft and translucent.
- Pour in the white wine and let it reduce well before adding the cream. Let it simmer for 5 minutes.Meanwhile, cook the pasta until al dente.
- Stir the parmesan into the sauce until it melts, and season the sauce to taste with salt and freshly ground pepper.
- Toss the pasta in the pan until the sauce thickens and coats the pasta, and adjust the consistency with a little of the pasta cooking water if needed.
- Serve with freshly ground pepper on top and, if you like, a sprinkling of finely chopped parsley.
Nutrition
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Lækker og let at lave
Hej Camilla
Hvor dejligt at høre – tak for din skønne besked:)
Warm wishes, Dianna
Gudespise
Tusind tak altså 🙂