A lovely and distinguish pasta dish with chanterelle mushrooms.
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Swedes love mushrooms and they love picking mushrooms in the woods when it’s the season. When most French people are afraid of picking the wrong mushrooms, Swedes are on the contrary quite confident and they usually know exactly how to recognize some species.
Among them, the golden chanterelle mushrooms (also called girolle) are the ones you can find easily in Sweden during summer and in the beginning of the fall season, and they are also very easy to recognize so that you can’t really go wrong while picking them in the woods.
I love mushrooms in general, and I am totally crazy about chanterelle mushrooms. One easy way to eat them is to sauté them quickly in a frying pan with some butter, garlic and fresh parsley. Sprinkle some fresh ground pepper and a dash of sea salt on top and serve them on thick slices of walnut bread with some sea salt butter. Simple flavors only. Just wonderful.
When I want something a little bit fancy, then I go for this dish of spaghetti with chanterelle mushrooms. The recipe is quite similar, but I add a twist of cognac and some red pepper to bring some personality to the dish. Then I usually sprinkle some Swedish Västerbotten cheese on top, but you can go for parmesan cheese instead, it works pretty well too. A perfect spaghetti dish for your taste buds!
Spaghetti with Chanterelle Mushrooms and Cognac
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 4 1x
- Category: Savory
- Cuisine: Swedish recipes
A lovely and distinguish pasta dish with chanterelle mushrooms.
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We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 8 oz (200g) chanterelle mushrooms, torn in half
- 2 Tablespoons salted butter
- 2 cloves garlic, crushed
- 1 small red chilli pepper, minced
- Sea salt & fresh ground pepper
- 2 Tablespons cognac
- 10 oz (300g) spaghetti (or similar pasta like tagliatelles)
- 4 Tablespoons (60g) grated Västerbotten cheese (or parmesan cheese)
- 1 handful fresh parsley, chopped
Instructions
- Brush off any dirt from the mushrooms with a pastry brush and tear them in half.
- Heat the butter in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and red chilli pepper with a pinch of salt (it is very important to season the mushrooms slightly, as it really brings out the flavor). Then add the cognac and continue to fry for 4 or 5 minutes, tossing regularly.
- Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the grated cheese (Västerbotten or parmesan). Toss gently, coating the pasta with the mushrooms and their flavor.
- Season with sea salt and fresh ground pepper and sprinkle some fresh parsley.
Did you make this recipe?
Lastly, if you make this Spaghetti with Chanterelle Mushrooms and Cognac, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Lokki
Very nice. We had a rare chance to get some fresh chanterelles and wanted a good recipe for them. We made enough for four people, but the two of us just couldn’t stop eating this. Delicious
Eric
Cooking chanterelles with pasta and came across this recipe… Didn’t have cognac, tried with a good whiskey – simply awesome! Will be one of our go-to recipes when chanterelles are in season for sure!
Marc Francis
My Italian grandmother (lived in the French Alps) made the pasta by hand while me and my grandad went looking for Chanterelle mushrooms in the pine forest next to their home. I spent my summer holidays every year with them and my grandmother would make this dish a la bolognese but the Chanterelle mushrooms made it! She would make the pasta and hand cut it about once a week. It was my favourite dish all summer. My only regret was that she never showed me exactly everything she did or how she did it as she got older and made it less frequently. You cannot under estimate how much Chanterelle mushrooms enhance this dish. She would also grate fresh parmesan into the dish and stir then serve. There would always be extra parmesan to sprinkle on the plate if required.
Delphine Fortin
This is such a beautiful story, Marc! I could totally picture the scenes in the French Alps with both your grandparents. These memories are precious and I bet they make pasta with chanterelles taste even better! Thank you so much for sharing it with us. Del
Suzanne Dunaway
The chanterelle on the pasta looks exactly like a Faux Chanterelles and is poisonous. I hope it was on the pasta just for a photo! But do go look up the fake chanterelles images…they are shiny like that one on top and the stems are brown and they are known as jackolantern mushrooms because they sometimes glow in the dark!
Delphine Fortin
Hi Suzanne! Thanks for your consideration but I can assure you there were not poisonous. The chanterelles you see on this recipe are a variety from Sweden called golden chanterelles and they are absolutely edible. I’ve eaten many of them, like many other Swedes, and they were just delicious.
Vite fait bien cuisiné
Excellente recette tout en simplicité! Les champignons sont très bien mis en valeur. Merci!
Delphine Fortin
Merci beaucoup, je suis ravie que la recette vous ait plue! 🙂
Lyne
Je craque totalement pour l’association des pâtes et des chanterelles ( ou cèpes que j’adore aussi ) et l’ajout de cognac est astucieusement bien choisi, Delphine.
J’ai aussi publié dernièrement une assiette de tagliatelle aux chanterelles, les esprits gourmands se rencontrent. 😉
Des bises et belle semaine à toi !