Pasta with Chanterelle Mushrooms, Pink Peppercorns & Mascarpone
A quick and easy pasta dish — pasta with wild chanterelle mushrooms. Pink peppercorns, white wine, and mascarpone turn it into something delectable!
If you are not familiar with these mushrooms, chanterelle are the bright orange or yellow mushrooms that resemble a little trumpet with wavy capped edges. Lucky for us, the early part of the season starts at the end of June, but the season really peaks in late summer and the fall. One of my favourite variety of mushrooms, these golden gems have a unique slight fruity flavour that compliments just about any dish without ever overpowering other ingredients.
Keep in mind though, they are definitely one of those types you want avoid eating raw as they can give your stomach the hully gully’s. Wouldn’t think of it. Chanterelle mushrooms are best appreciated when cooked in a simple manner — like sautéing them in a little butter and garlic. Simply amazing!
Ingredients for Pasta with Chanterelle Mushrooms
- Tagliatelle – Other dry pasta such as fettuccine or linguini also work well.
- Butter – a great compliment to mushrooms. Olive oil can also be used, or a combination of the two.
- Shallots & garlic – go-to aromatics for any sauce.
- White wine – Use a dry variety such as Riesling, Sauvignon Blanc or Pinot Grigio.
- Vegetable broth — adds a little extra flavour.
- Mascarpone – has an incredibly mild flavour and velvety texture. Limited to 3 tablespoons to give the sauce a bit of creaminess without going overboard on the fat content.
- Lemon — adds freshness and tang.
- Thyme – Fresh thyme makes a big difference in flavour!
- Sea salt & freshly ground pepper – Season to taste.
- Parmesan cheese – Romano, Grana Padano, or asiago are great substitutes. Use a little or a lot.
Cleaning the chanterelles properly
Avoid washing mushrooms with water, as they quickly absorb moisture and can become soggy. Instead, use a mushroom brush, pastry brush or soft, fine-bristled brush to gently remove any dirt or wood residue.
How to Make Pasta with Chanterelle Mushrooms
This creamy chanterelle pasta comes together easily while the pasta cooks. Here’s a quick step-by-step guide.
Step 1: Cook the pasta
Cook the pasta in salted water until al dente, following the packet instructions. Before draining, reserve some of the pasta cooking water for the sauce.
Step 2: Make the chanterelle sauce
Melt the butter in a large frying pan and sauté the shallots and garlic until soft. Add the chanterelles and pink peppercorns, followed by the wine. Let it reduce slightly, then add the broth and fresh thyme.
Step 3: Finish the creamy pasta sauce
Stir in the mascarpone, then add a little reserved pasta water until the sauce is smooth and creamy. Add the lemon juice, season to taste, and toss with the cooked tagliatelle.
Step 4: Serve
Divide between plates and finish with fresh thyme and grated Parmesan. Serve straight away.
The exact ingredients and quantities for this pasta with chanterelle mushrooms can be found in the printable recipe card below.
Why You’ll Love This Pasta with Chanterelle Mushrooms
When fresh chanterelles appear at the market, this creamy chanterelle pasta is a delicious way to make the most of them. The combination of earthy mushrooms, mascarpone and bright lemon makes it especially irresistible.
- Full of flavour: Nutty chanterelles, creamy mascarpone and fresh lemon create a rich yet bright sauce.
- Easy to make: Cook the pasta while building the simple mushroom sauce in one pan.
- Quick: This chanterelle pasta is ready in just over 30 minutes.
- Easy to vary: Tagliatelle, fettuccine, linguine or spaghetti all work well, though wider pasta holds the creamy sauce particularly well.
- Perfect for chanterelle season: A simple recipe that lets the delicate, nutty flavour of fresh chanterelle mushrooms shine.
More Mushroom Pasta Recipes You’ll Love
If you love pasta with mushrooms, try my Pasta with Mushrooms and Thyme. For something equally creamy and easy, Mushroom Stroganoff is another great choice. Or try the hearty vegan Lentil and Mushroom Ragú with Pasta. And for serious mushroom lovers, Mushroom Bolognese is well worth adding to your list.
Pasta with Chanterelle Mushrooms, Pink Peppercorns & Mascarpone
Ingredients
- 400 g tagliatelle (reserving 1 cup cooking liquid)
- 1,5 tablespoon unsalted butter
- 2 shallots, diced
- 1 garlic clove, minced
- 350 g chanterelle mushrooms, cleaned
- 1/2 teaspoon or more pink peppercorns, (slightly crushed with the back of a spoon)
- Sea salt and freshly ground pepper, to taste
- 1/2 cup dry white wine (125 ml)
- 1/2 cup vegetable broth (125 ml)
- 1 tablespoon fresh thyme leaves (plus more for garnishing)
- 3 tablespoons mascarpone, or more, if desired
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- freshly grated Parmesan cheese
Instructions
- Thoroughly clean the chanterelle mushrooms to remove small debris. If the mushrooms are very big, cut into even sized pieces.
- Cook pasta according to packet directions, until al dente, in a large pot of salted, boiling water. Drain, reserving at 1 cup / 250 ml cooking liquid, and return pasta to pot.
- Meanwhile, heat the butter in a large skillet over medium-high heat. Cook the shallots and garlic until soft, about 2 minutes. Add the mushrooms and pink peppercorns to the pan. Cook until mushrooms are tender, stirring frequently, for 7-8 minutes. Season with salt.
- Add the wine and cook until reduced (2-3 minutes).
- Add the broth and thyme leaves, reduce the heat to medium-low and simmer until liquid is slightly reduced.
- Stir in the mascarpone and 1/3 of the reserved pasta cooking water. Cook until a creamy sauce forms, then stir in the lemon juice.
- Add the pasta to the mushroom mixture and sprinkle generously with Parmesan. Season with salt and pepper to taste.
- Toss well to coat the pasta, slowly adding some more of the reserved pasta water (1 tablespoon at a time), until the sauce reaches the desired consistency.
- Garnish with thyme leaves and grated parmesan. Serve immediately and enjoy!
Nutrition
Notes
- For a richer sauce, feel free to increase the amount of mascarpone, or add a little cooking cream.
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