A quick and easy pasta dish — pasta with wild chanterelle mushrooms. Pink peppercorns, white wine 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!
Clean the chanterelles properly
Under no circumstances should the delicious mushrooms be washed with water, as they become soaked. I recommend a kitchen brush or a fine brush to remove dirt or wood residue.
Other ingredient notes
- 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 flavor.
- Mascarpone – has an incredibly mild flavor 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 flavor!
- Sea salt & freshly ground pepper – Season to taste.
- Parmesan cheese – Romano, Grana Padano, or asiago are great substitutes. Use a little or a lot.
Interested in more pasta recipes with mushrooms?
- Mushroom Bolognese
- Tagliatelle Pasta with Mushrooms and Thyme Sauce
- Lentil and Mushroom Ragú with Pasta
- Mushroom Stroganoff
Pasta with Chanterelle Mushrooms, Pink Peppercorns & Mascarpone
Quick and easy recipe for tagliatelle pasta with chanterelle mushrooms in a creamy pink peppercorn, fresh thyme, lemon and mascarpone sauce.
- 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
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 mushroom mixture and a generous sprinkling of 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!
- For a richer sauce, feel free to increase the amount of mascarpone, or add a little cooking cream.
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