Easy Weeknight Chanterelle Pasta
A quick and rich weeknight pasta featuring sautéed chanterelle mushrooms in a savory cream sauce infused with chicken stock, garlic, shallots, and fresh lemon. Tossed with al dente rigatoni, fresh herbs, and plenty of Parmesan cheese for a deeply comforting meal.
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🍳 Cooking Flow
Clean, trim, and chop the chanterelle mushrooms. → Sauté mushrooms in butter with salt and pepper, then add minced garlic and shallot. → Deglaze with lemon juice, chicken stock, and heavy cream; simmer the sauce. → Boil rigatoni, then transfer directly into the sauce. → Finish by tossing with fresh herbs and grated Parmesan cheese until creamy.
Cooking Steps
Brief Cooking Order
Clean, trim, and chop the chanterelle mushrooms. → Sauté mushrooms in butter with salt and pepper, then add minced garlic and shallot. → Deglaze with lemon juice, chicken stock, and heavy cream; simmer the sauce. → Boil rigatoni, then transfer directly into the sauce. → Finish by tossing with fresh herbs and grated Parmesan cheese until creamy.
Introduction
A quick and rich weeknight pasta featuring sautéed chanterelle mushrooms in a savory cream sauce infused with chicken stock, garlic, shallots, and fresh lemon. Tossed with al dente rigatoni, fresh herbs, and plenty of Parmesan cheese for a deeply comforting meal.
Step 1
Clean the chanterelle mushrooms, trim the stems, and tear or chop them into bite-sized pieces.
Step 2
Melt butter in a pan or wok over medium-high heat.
Step 3
Add the prepared mushrooms to the pan, season with salt and freshly cracked black pepper, and sauté until lightly browned.
Step 4
Finely mince the onion/shallot and garlic cloves.
Step 5
Add the minced onion and garlic to the sautéed mushrooms, tossing and cooking until aromatic and softened.
Ingredients List
Important Notes
Tossing the cooked pasta directly into the sauce with pasta water and Parmesan creates a smooth, emulsified creamy coating without curdling.
Lemon juice adds necessary brightness to cut through the richness of the butter and heavy cream.
Ensure mushrooms are well-cleaned and trimmed of gritty stem bases before cooking.
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