Creamy Chanterelle Pasta Sauce

For a restaurant-worthy meal at home, make a creamy golden Chanterelle mushroom sauce with butter, shallots, garlic, heavy cream, and grated Pecorino Romano cheese, then serve it over al dente fettuccine — equally delicious, the exact same sauce can be served over sautéed chicken breasts. Both versions are absolutely phenomenal.

Items used to make this recipe:

• Pecorino Romano cheese https://amzn.to/4qPOyaP

• 12” skillet https://amzn.to/4p1ooA3

• soft pastry brush https://amzn.to/4qSp7Fx

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Creamy Chanterelle Pasta Sauce

makes 8 servings

Printable Recipe

Ingerdients

• 1 pound Chanterelle mushrooms, brushed clean and torn into pieces (trim dry bottoms, if needed)

• 1 tablespoon extra virgin olive oil

• 2 tablespoons butter (salted or unsalted)

• 1 large shallot, minced (about 1/4 cup)

• 3 large cloves garlic, minced

• 2 cups heavy cream

• 4 ounces grated pecorino romano or parmigiano reggiano cheese (about 1 cup)

• freshly chopped parsley to taste

Directions

1. In a very large skillet, sauté shallots in butter and olive oil until translucent, about 2 minutes; add the garlic and stir until fragrant, about 30 seconds.

2. Add the prepared chanterelle mushrooms and sauté, stirring frequently, for 5-7 minutes or until golden and tender.

3. Pour the heavy cream over the mushroom mixture; stir well and simmer until the cream has reduced and thickened a bit, about 5 minutes.

4. Stir in the grated pecorino or parmigiano cheese and garnish with freshly chopped parsley. Serve over cooked pasta.

Notes

• Avoid washing the chanterelles with water — instead, remove debris by brushing with a soft pastry brush or damp kitchen towel.

• I recommend serving this chanterelle pasta sauce over long, flat pasta shapes, such as fettuccine or tagliatelle, because it makes for an elegant presentation.

• Store leftover sauce separately from leftover pasta. When reheating the sauce, add a splash or two of milk to restore its cream consistency.

• This creamy chanterelle sauce is also delicious served over sautéed chicken breasts.