Spaghetti with Chanterelles in Creamy Sauce

Spaghetti, chanterelles and a spoonful of crème fraîche make a simple, creamy dinner. Garlic and parsley round it out while the pasta cooks. Fresh mushrooms work well, and frozen chanterelles make it possible outside the season too.

Fresh or frozen chanterelles?

Clean fresh chanterelles thoroughly and cut larger ones into smaller pieces. For frozen mushrooms, follow the cooking instructions on the packet. Let most of the released liquid evaporate before making the sauce.

Making the creamy sauce

The mushrooms cook in a total of 10 g butter. Add the garlic towards the end so it does not burn. Crème fraîche and a little starchy pasta water make a sauce that clings to the spaghetti. Add the water gradually rather than pouring it all in at once.

Finish the pasta in the pan

Transfer the spaghetti to the mushrooms while it is still just firm to the bite. Toss briefly in the sauce, adding more pasta water if needed. Finish with fresh parsley and adjust the seasoning before serving.

Kitchen tip

Use a large frying pan. If it is crowded, the mushrooms release water and steam rather than fry. Work in two batches if needed, dividing the butter between them.

Find more ideas in my pasta and rice recipes.

Easy recipe

Spaghetti with Chanterelles in Creamy Sauce

★★★★★★★★★★No ratings yet

Spaghetti with chanterelles and crème fraîche in 30 minutes. Includes tips for fresh or frozen mushrooms and a creamy sauce made with pasta water.

Prep time

10 min

Cook time

20 min

Yield

2 servings

Save on Pinterest Share Print

Ingredients

− 2 +

• 150 gspaghetti, dry weight
• 400 gchanterelles, fresh or frozen
• 10 gbutter, total amount for frying
• 50 gCrème fraîche, about 30% fat
• 1 clovegarlic
• salt and pepper, to taste
• fresh parsley, optional

Copy ingredients

Instructions

Cook mode

1. Clean fresh chanterelles thoroughly and cut larger mushrooms into smaller pieces. Finely chop the garlic and prepare some parsley if using. Cook the spaghetti in salted water according to the packet until just al dente, reserving some cooking water before draining.
2. Heat the butter in a large frying pan and fry the chanterelles. For frozen mushrooms, follow the packet instructions and cook them fully. Let most of the released liquid evaporate. Add the garlic towards the end and cook briefly.
3. Stir in the crème fraîche and a small splash of pasta water. Let the sauce warm through over low heat, then season with salt and pepper.
4. Add the spaghetti and toss well with the mushroom sauce. Gradually add more pasta water if needed. Serve with fresh parsley if you like.

How did you like this recipe?

★1 of 5 stars★2 of 5 stars★3 of 5 stars★4 of 5 stars★5 of 5 stars

Submit rating

Be the first to rate this recipe.

Nutrition per serving

Calories

455 kcal

Protein

13.5 g

Carbohydrates

70.9 g

Sugar

5 g

Fat

13.8 g

Saturated fat

7.7 g

Fibre

10 g

Salt

0.1 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace