Chanterelle Pasta with Smoked Gouda
Ingredients
- 1 shallot
finely chopped
- 1 lb chanterelle mushrooms
tough stems trimmed; see notes
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves
minced
- ¾ lb spaghetti
- ½ cup dry white wine
may sub for stock of choice
- ¾ cup vegetable or chicken stock
I typically use chicken
- 2 tsp Dijon mustard
- 2 tbsp butter
- ⅓ cup heavy cream
- mix of fresh herbs
I used thyme, parsley, and chives; see notes
- 1 cup smoked gouda
heaping cup; freshly grated
- for pasta water and to tastekosher salt
- to tastefreshly ground pepper
Directions
- 1
Rinse the chanterelles under a light stream of cold water to clean them. Allow the chanterelles to soak up some water. I know this seems counter-intuitive and just plain wrong but it's actually a good technique for this recipe. All that soaked up liquid will work well for the pasta sauce.
- 2
Warm the chanterelles in a dry pan with the shallots, cooking on medium-high heat until the chanterelles have released their liquid and are wilted. Add the olive oil and minced garlic; cook for another minute. Be careful not to brown the garlic!
- 3
While the chanterelles are cooking, let's make the pasta! Bring a pot of generously salted water to a roaring boil. Cook the pasta until al dente, as per the package instructions.
- 4
Add the wine and reduce by half, then add the chicken stock and Dijon. Cook for a couple of minutes.
- 5
Reduce the heat to medium-low. Add butter, fresh herbs, cream, and shredded smoked Gouda to the pan; stir until incorporated.
- 6
Transfer the cooked pasta to the pan using tongs. Toss until the noodles are coated in the sauce. Add a splash of starchy pasta water, as needed. Taste one final time and adjust seasoning with salt and pepper.
- 7
Transfer the pasta out of the pan with tongs. Twirl the noodles into warmed pasta bowls. Spoon the mushrooms and sauce over the pasta nest. Garnish with fresh herbs and more smoked Gouda (optional). SERVE HOT!
Chanterelle Pasta with Smoked Gouda
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About this Recipe
Searching for a truly special pasta dish that celebrates unique, delicate flavors? This Chanterelle Pasta with Smoked Gouda is an "extra special" meal, bringing a touch of gourmet elegance to your table with its rich, intricate profile.
What makes this dish so remarkable is the star ingredient: chanterelle mushrooms. Their earthy, nutty, slightly fruity, and peppery notes are perfectly complemented by a luxurious sauce made with heavy cream, butter, and a hint of Dijon mustard. A generous "kiss" of freshly grated smoked Gouda adds a wonderful layer of complexity and savory depth that ties everything together.
Prepare for a pasta experience that truly stands out. You'll enjoy tender spaghetti enveloped in a rich, creamy sauce that allows the delicate flavor of the chanterelle mushrooms to shine. Each bite delivers that unique chanterelle taste, enhanced by the savory garlic and shallots, and finished with a subtle warmth from the smoked Gouda. Despite its sophisticated taste, this dish comes together efficiently, making it accessible for home cooks looking for something elevated.
Customization & Serving Ideas
This recipe offers flexibility for your pantry. You can easily substitute the dry white wine with a stock of your choice, such as vegetable or chicken stock, without compromising the rich base. Feel free to vary the fresh herbs; while thyme, parsley, and chives are suggested, a mix of your favorite tender herbs would also be delightful.
This Chanterelle Pasta with Smoked Gouda is perfect for a special weeknight meal or an intimate gathering where you want to impress without fuss. Serve it simply, perhaps with a crisp green salad, to let the intricate flavors of the pasta take center stage.