Recipe: Winter Chanterelles with Linguine and Cream Sauce

Winter Chanterelles with Linguine and Cream Sauce

Winter Chanterelles with Linguine and Cream Sauce

I was recently in the lush green forests of SW Washington State.  I walked on deep red bark and needle paths with striking contrasts of bright green moss.  It was a perfect crisp Autumn day amongst an ancient Douglas Fir grove.  I was in one of my old standby angel wing mushroom spots, looking for their angelic white contrast to the deep forest colors.  I found a few, but to my surprise, I found a new prize even more exciting…. small little tufts of orange making their way up through thick moss.  As I knelt beside them, I was thrilled to learn that I had just stumbled upon a large patch of Yellow Foot Winter Chanterelles!  I had long yearned to pick them in abundance, and this day was my day to do so.

As I gently placed them in my mushroom bag, flashes of culinary creations raced through my head.  These mushrooms were so delicate, I knew they deserved something special, but they were so small and adorable, I also knew a humble presentation would suit them best.  They needed to be served whole, showcasing their form and color.  Should it be in a brandy cream sauce over braised chicken?  Or dry sauteed and served with grilled white fish and brown butter?  Yes, these would be good, but the air of humility these perfect little mushrooms brought led me to today’s dish of Winter Chanterelles with Linguine and Cream Sauce.

Ingredients to Make Winter Chanterelles with Linguine and Cream Sauce

  • 1/2 box linguine
  • 1-2 tablespoons olive oil
  • 2 cups winter chanterelles
  • 1/4 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
  • 1/3 cup pine nuts
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon finely chopped rosemary
  • 1/2 cup coarsely chopped purple basil
  • kosher salt and ground black pepper to taste

How to Make Linguine with Winter Chanterelles, Toasted Pine Nuts, and Cream Sauce

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.

Toast Pine Nuts

Toast Pine Nuts

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:

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.  Add chicken broth and allow to reduce by half.  Add garlic and peppers, and cook until garlic is fragrant, about 2-3 minutes.

Saute Winter Chanterelles with Peppers

Saute Winter Chanterelles with Peppers

Add cream, toasted pine nuts, rosemary, and Parmesan cheese.

Add Cream to Mushrooms and Peppers

Add Cream to Mushrooms and Peppers

Cook until cream sauce has reduced to a thick sauce that separates cleanly with a spoon or spatula when ran across bottom of pan.

Reduce Cream Until Thickened

Reduce Cream Until Thickened

Add butter, season with salt and pepper, then toss with the cooked linguine.  Re-season with salt and pepper as needed.  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).

Add Basil to Pasta at End

Add Basil to Pasta at End

 

Recipe by Jothan Yeager, October 2013

 

The Bald Gourmet creates a delicious pasta dish with wild winter chanterelles picked in the forests of the Pacific Northwest.

 

4.0 from 1 reviews

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.
Author:
Recipe type: Main Course
Cuisine: Italian
Servings: 2-3

Ingredients
  • 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

Instructions
  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).

3 Comments + Add Comment

  • […] as a pizza topping (as seen in this recipe) or in a creamy sauce to serve over linguine (as seen in this one). You could even put twenty to thirty of them in a large mason jar with .75 liters of your favorite […]

  • Lovely! Very pleased I stumbled to this receipe when googling for new ideas for this mushroom that I have so much of. Thank you.

    • Thanks for commenting Ylva. I hope you enjoy the recipe. Eat a few yellow-foots for me!

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.