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Chanterelle mushroom pasta sour cream sauce

    Chanterelle mushroom pasta should be a recipe in every foodie’s repertoire, especially if you love creamy cheese and wild mushrooms. Chanterelle mushrooms pasta sauce needs a creamy medium to bring out the delicious flavor. What is the connection, you say? The lovely flavor of the wild mushrooms shines when paired with some slightly acidic cheese. It has UMAMI written all over it.

    We welcome chanterelle season and declare the hunting open!

    Our first mushroom hunt of the year started and of course, ended at the supermarket. Call it pre-season if you will. This year this might be all the gathering we will be able to do, due to the weather conditions.

    But enough about us, let’s talk about what matters. We found a big bunch of chanterelle mushrooms at a good price this week and started making all our favorite recipes.

    So, let us start with the beginning.

    chanterelle mushrooms pasta

    How to cook chanterelle mushrooms

    This is the question I get all the time. Ok, but how do I cook them? For how long, what should I eat them with? It’s like mushrooms can’t be the main ingredient in our kitchens, it’s just an often-forgotten pizza topping or just something you use from time to time in different recipes.

    Cooking chanterelles should not be complicated. The first step is to clean them. If the mushrooms are wild, chances are that they come a little bit dirty and you have to clean them before cooking.

    Washing chanterelle mushrooms

    The golden chanterelles are pretty resilient to pests and don’t have gills too big, which makes them easy to clean. Fill a bowl with water and soak them for a couple of minutes. Clean the dirt and run them under cold water. Make sure you remove all the dirt and dead leaves from the mushrooms. You can use your finger, but it’s best to use a knife or even a soft mushroom brush (could be a clean toothbrush). You might say “Simona, who in their right mind has a special mushroom brush?”. I do. I bought a Mushroom Groom and even though I use it maybe twice a year, it is worth it.

    Before you cook them, it might be a good idea to check them for disgusting visitors, like worms. Fingers crossed you don’t find any. I was not so lucky (I can provide pictures if anyone wants to see them). Just make sure you don’t break them too much.

    These chanterelle mushrooms are also called girolle mushrooms. What is so special about them? They are tasty and have a pronounced woody flavor.

    Why are they so expensive and rarely found at the store? Because they cannot be cultivated. Unfortunately, you have to know someone who knows someone who knows how to forage. Or to go to a nice supermarket and pay a fortune for a small batch.

    There are many types of chanterelle mushrooms, as you can see following this link :

    And even though it’s so fun to go out in the forest and search for mushrooms, it is best to get them from a safe source. You don’t need a mushroom intoxication and I don’t want to be sued right now.

    Preparing chanterelle mushrooms for pasta

    You can make marinated chanterelle mushrooms or even chanterelle chutney. You can fry, bake, grill, and saute them. You can even sous vide the mushrooms. Anything you can do with regular mushrooms you can also do with chanterelle mushrooms.

    It’s always a good idea to eat them while they’re fresh because the flavor is intense. Don’t say no to a lovely potato soup with wild mushrooms.

    Let’s get back to our recipe.

    Making the chanterelle mushroom pasta sauce

    Take a cup of clean chanterelle mushrooms and saute them in a non-stick pan. Add some sour cream and cooking cream and mix very well.

    In the meantime, cook some pasta according to the indications on the package.

    When the sour cream dissolves and you get a sauce in the pan, add the cooked pasta.

    Remove the pas from the fire and mix the pasta well, so that all pasta is covered in sauce. Add a good amount of freshly grated parmesan and mix well. Serve them warm with basil or microplants. This is a nice way to incorporate microplants into your diet.

    Cook our chanterelle pasta recipe and tell us how good it is on social media or just send us an email. We are always happy to get in contact with our followers.

    Chanterelle mushroom pasta sour cream sauce

    Chanterelle mushroom pasta sour cream sauce

    Yield: 2
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Chanterelle mushroom pasta should be a recipe in every foodie's repertoire, especially if you love creamy cheese and wild mushrooms.


    • Fettucine pasta - 200g
    • 150 g chanterelle mushrooms, clean and choped
    • 150 g sour cream
    • 200 ml cooking cream
    • 50 g grated parmesan
    • Fresh basil (for garnish)


    1. Put a good amount of water in a pot and bring it to a boil.
    2. In the meantime, clean the mushrooms and chop them into cubes.
    3. Heat a non-stick pan and add the mushrooms.
    4. Cook the mushrooms until all water evaporates.
    5. Add the sour cream to the pan and mix well. As the sour cream warms, it will melt.
    6. Cook the pasta in the water according to the instructions on the package.
    7. In the pan, add the cooking cream and mix.
    8. After the pasta is cooked, strain them and add the strained pasta to the pan.
    9. Mix the pasta until it is covered completely in the sauce and add freshly grated parmesan.
    10. Mix the parmesan and serve the chanterelle mushroom pasta warm, with fresh basil or microplants. Enjoy!
    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving:Calories: 783Total Fat: 59gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 180mgSodium: 509mgCarbohydrates: 46gFiber: 5gSugar: 7gProtein: 19g

    Nutrition information isn’t always accurate.

    I am not the pasta police. Of course, you can use any type of pasta you want. But, to really enjoy the recipe, use some fettuccine. I repeat the best way to enjoy pasta with chanterelle cream sauce is by using fettuccine pasta. If you don’t pull on the thick noodles and fill your mouth with heavenly cheese, is not the same. But I will not argue – you get the same taste with any other pasta you have on hand.

    If you love mushrooms, check out our Chanterelle mushroom omelette also.

    Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag on Instagram and hashtag it #basilbunchblog. We would love to see your creation!

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