This chanterelle mushroom pasta dish transforms an ordinary mushroom sauce into something truly spectacular in under 30 minutes. These chanterelle mushrooms (we call them Pfifferlinge in Germany) have an incredible peppery and earthy flavor. Combined with a rich creamy sauce, and you are in a golden, mushroomy heaven.
Growing up in Germany, the Pfifferling season was the highlight. From July to September, you can forage these golden chanterelles in forests, but they are also readily available fresh in the supermarkets. Out of season you can buy them dried, so I will also show you how to make this chanterelle mushroom pasta recipe with dried chanterelles.
This dish only takes 30 minutes-are you ready to bring a little Pfifferling magic to your kitchen?
Ingredients you'll need
For the detailed instructions and exact measurements, please jump to the printable recipe card
Naturally, chanterelle mushrooms are the key ingredient for this dish. If they are in season, you can buy them fresh, but out of season, I find dried chanterelle mushrooms a good substitute. They have a slightly stronger umami flavor.
The sauce ingredients you'll need: onions (or shallots), garlic, cream, a dry white wine like Pinot Grigio or Riesling, vegetable broth, and a little flour to thicken the sauce.
You can choose any pasta you like. I used German Bandnudeln, which are similar to linguine, but tagliatelle or fettuccine work well too. Fresh parsley finishes off the sauce perfectly, adding an herby element without overpowering the flavor. You can add Parmesan straight into the sauce, but I prefer to serve it alongside so everyone can add to their own taste.
Dried Chanterelle Mushrooms
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How to make Chanterelle Mushroom Pasta
Let's make this chanterelle mushroom recipe with pasta. The images are with fresh chantarelles, but dried and frozen chanterelles work as well.
Step 1: Prepare All Ingredients Cook your pasta according to the packet instructions until al dente. Reserve 1 cup of pasta water before draining.
Meanwhile, clean your chanterelles by brushing off dirt with a dry brush or paper towel-avoid water to preserve their flavor. Slice larger chanterelles lengthwise; leave smaller ones whole. If using dried chanterelles, rehydrate in warm water for 30 minutes, then pat dry.
Peel and finely dice the onion and garlic. Wash and finely chop the parsley leaves.
Step 2: Create the Mushroom Sauce Heat 1 tablespoon of butter in a large frying pan over medium-high heat. Add the mushrooms and sear until golden brown, then remove and set aside. Add the second tablespoon of butter to the same pan and sauté the onions until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
Return the mushrooms to the pan and sprinkle the flour over everything. Stir until evenly coated, then deglaze with white wine. Add vegetable stock (affiliate link) and cream, stirring to combine. Let the sauce simmer for 5 minutes (10 minutes if using dried chanterelles), stirring occasionally.
Step 3: Combine and Serve Add the drained pasta to the mushroom sauce and toss until well combined. If the sauce seems too thick, add pasta water gradually. Stir in the fresh parsley and season with salt and pepper to taste. Serve immediately with Parmesan cheese on the side.
What you always wanted to know about Chantarelle Mushrooms
Chanterelle mushrooms have several names in German. The most common name is "Pfifferlinge". You pronounce Pfifferlinge as "PFIFF-er-ling-uh" (think "piff" like a quick sound, "er" like in "her", "ling" like in "ring", and "uh" at the end). The origin of the name comes from the peppery flavor of the mushrooms. "Pfeffer" is the German word for pepper, and "Pfifferlinge" is a diminutive form. Alternative names for chanterelles are "Eierschwamm" or "Rehling".
Chanterelles are expensive in grocery stores because they cannot be commercially farmed. Unlike regular mushrooms that grow on substrates, chanterelles are mycorrhizal fungi that form symbiotic relationships with specific tree roots-a complex process that's impossible to replicate commercially. Since the 1970s, they have been appearing less and less, which is likely due to increased air pollution and climate change affecting forest ecosystems. As a result, some countries limit the harvesting of chanterelles.
Chanterelle mushrooms have an aromatic, delicate, and peppery flavor. Some say they also taste like and smell like apricots in freshly harvested mushrooms. This unique fruity undertone is what sets them apart from regular mushrooms and makes them so prized by chefs and food lovers alike.
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Pasta replacement
Replace the pasta with German Spätzle. Spätzle and Chanterelle are other unbeatable combinations. Recipes with Chantarelle also work well served Semmelknödel or Serviettenknödel Look here for my recipe for Chantarelle Mushroom Sauce.
How to serve
This creamy chantarelle pasta dish is best served hot and the day it is cooked.
As with most mushroom dishes, the best wine pairing depends on how you prepare your chanterelles. For this creamy chanterelle pasta, you'll want to choose wines with lower acidity that won't overpower the mushrooms' delicate, peppery notes. Lighter, fruity red wines work beautifully, or go with flavorful but low-acid white wines like Chardonnay, Pinot Grigio, or Pinot Blanc (Weißburgunder in German). The key is to let those subtle apricot and earthy flavors of the chanterelles shine through
Best Ways to store
Store leftover chanterelle pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to restore the creamy consistency. Reheat gently on the stovetop over low heat or in the microwave at 30-second intervals, stirring frequently.
I don't recommend freezing this dish-the cream sauce separates and the pasta becomes mushy. For meal prep, freeze just the mushroom sauce separately and cook fresh pasta when ready to serve.
More German Sauce Recipes
- Jager Sauce ( German Hunter Sauce)
- Rahmsauce (German Cream Sauce)
- Frankfurt Green Sauce
- Currywurst Sauce
More Delicious German Main Courses
- Königsberger Klopse
- Käsespätzle- German cheese spätzle
- Frikadellen - German Meatballs
- Szegedin Goulash - Goulash with Sauerkraut
- Wiener Schnitzel
- Turkey Schnitzel
- German Onion Cake
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
How to make the best creamy chanterelle mushroom pasta in 30 mins
Equipment
- meat mallet (affiliate link)
Ingredients
- 250 g (9 oz) pasta such as tagliatelle, linguine, pappardelle, fettuccine
- 450 g (1 lb) chanterelle mushrooms
- 2 tablespoon butter
- 1 onion small
- 1 clove garlic
- 80 ml (⅓ cups) dry white wine
- 1 tablespoon all purpose flour
- 250 ml (1 cups) vegetable broth
- 250 ml (1 cups) heavy cream
to serve
- fresh parsley
- 50 g (½ cups) grated parmesan
Instructions
- Cook your pasta according to packet instructions until al dente. Reserve 1 cup of pasta water before draining.250 g pasta
For the Mushroom Sauce
- Prepare the Chanterelles To clean chanterelles properly, avoid water as much as possible since they easily absorb it and lose their aroma. Remove any clinging dirt with a brush or paper towel.If using fresh chanterelles: Gently brush off any dirt or forest debris using a soft mushroom brush or dry paper towel. Only rinse briefly under cold water if absolutely necessary, then immediately pat completely dry. Slice larger chanterelles lengthwise into bite-sized pieces, leaving smaller ones whole.If using dried chanterelles: Rehydrate in warm water for 30 minutes until softened. Reserve the soaking liquid for extra flavor in your sauce. Pat the rehydrated mushrooms dry and slice if needed:450 g chanterelle mushrooms
- Peel and finely dice the onion and garlic. Wash the parsley, remove the stems, and finely chop the leaves.1 onion, 1 clove garlic
- Heat 1 tablespoon of butter in a large frying pan over medium-high heat. Add the mushrooms and sear until golden brown, then remove from the pan and set aside.2 tablespoon butter
- Add the second tablespoon of butter to the same pan and sauté the onions until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
- Return the mushrooms to the pan and sprinkle the flour over everything. Stir until evenly coated, then deglaze with white wine. Add vegetable broth and cream, stirring to combine.80 ml dry white wine , 1 tablespoon all purpose flour, 250 ml vegetable broth, 250 ml heavy cream
- Let the sauce simmer for 5 minutes (10 minutes if using dried chanterelle mushrooms), stirring occasionally.
Assemble
- Add the drained pasta to the mushroom sauce and toss until well combined. If the sauce seems too thick, add pasta water gradually. Stir in the fresh parsley and season with salt and pepper to taste. Serve immediately with Parmesan cheese on the side.fresh parsley , 50 g grated parmesan
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Nutrition
Made this recipe?Drop a ⭐ rating and a quick comment below. I personally read and reply to every review!
Tajda Ferko says
Such an easy dish but so satisfying!
Carrie says
This sounds wonderful! Here in the U.S. you can sometimes find fresh chanterelles in high end grocery stores, but they are pricey. Fortunately, my regular grocery store has a great selection of dried mushrooms 🙂
Marita says
Hi Carrie, thanks for stoping by! I do not even know if they have chanterelles in the US. I think dried mushrooms work as well. I hope they do because I was planning to post a few more chanterelle recipe. Please let us know how they work out x
Ginger says
This looks delicious! I've bought dried chanterelles before, at Waitrose's, but I haven't seen the fresh ones here before.
Thanks for sharing - I should make some mushroom dishes soon!
Marita says
Thank you. I was looking on the waitrose website for them but could not find them. Maybe its seasonal? x