Recipe: Winter Chanterelles with Linguine and Cream Sauce
Prep time
Cook time
Total time
This humble creamed linguine dish uses whole delicate Winter Chanterelles, which are the perfect earthy mushroom for this recipe. But if Winter Chanterelles are not available, regular chanterelles or even oyster mushrooms will suffice.
Recipe type: Main Course
Cuisine: Italian
Servings: 2-3
  • ½ box linguine
  • 1-2 tablespoons olive oil
  • 2 cups winter chanterelles
  • ¼ red onion, diced
  • 1 clove garlic, minced
  • 10 tablespoons chicken broth
  • 1 cup heavy cream
  • 1 sweet Carmen Italian pepper, or half red bell pepper, sliced
  • ⅓ cup pine nuts
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon finely chopped rosemary
  • ½ cup coarsely chopped purple basil
  • kosher salt and ground black pepper to taste
  1. Heat a thick-bottomed small pan over medium heat until hot. Add pine nuts and dry toast them, shaking often, until browned all over. Remove from pan and set aside.
  2. Bring a large pot of water to boil. Add linguine and boil until al dente, about 7-8 minutes. Cook other ingredients while waiting for water to boil and linguine to cook as follows:
  3. Heat olive oil in 10" skillet over medium-high heat. Add onions and whole winter chanterelles and cook until onion is soft, about 5 minutes or so.
  4. Add chicken broth and allow to reduce by half. Add garlic and peppers, and cook until garlic is fragrant, about 2-3 minutes.
  5. Add cream, toasted pine nuts, rosemary, and Parmesan cheese.
  6. Cook until cream sauce has reduced to a thick sauce that separates cleanly with a spoon or spatula when ran across bottom of pan.
  7. Add butter, season with salt and pepper, then toss with the cooked linguine.
  8. Re-season with salt and pepper as needed.
  9. Add purple basil and parsley just before serving. If purple basil isn't available, use regular basil (purple just adds a nice garnishing color and a little less pronounced basil flavor).
Recipe by The Bald Gourmet at