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Pasta With Chanterelle Mushrooms and Rosemary (gluten-free, dairy-free)

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Ingredients

Adjust Servings:
300 g GF Pasta dried
500 g Chanterelles fresh
5 tbsp Extra virgin olive oil
1 pcs Onion
2 cloves Garlic small
50 ml Dry vermouth or dry white wine
1/2 sprig Rosemary
to taste Salt
to taste Grounded black pepper

Pasta With Chanterelle Mushrooms and Rosemary (gluten-free, dairy-free)

  • 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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The idea of this recipe for chanterelle mushroom pasta I brought from our trip to Tirol this summer. We stayed in a lovely town near Innsbruck for a week. On one of the days, we went to Italy to explore South Tirol.

We stayed in Vipiteno (or Sterzing in German), a small but busy border town. There’s a nice pizzeria & restaurant in the downtown popular among the locals and tourists. We went there for lunch.  

It was the midst of chanterelle season and the waiter recommended that we tried chanterelle pasta. Why everything is so delicious in Italy?! I figured that it was spinach pasta as it was green. There were lots of chantarelle mushrooms in the pasta and the sauce was so light, creamy, and very mushroomy…I tasted a very strong note of rosemary. Everything was incredibly balanced. 

I was thinking about this dish a lot afterward. I wanted to recreate it without using cream.

Here’s what I came up with. It’s super delicious and easy! Subtle flavors in a combination with light sauce are something that everyone deserves this summer. You must try it! Enjoy!

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Steps

1
Done

Rinse the mushrooms to remove any dirt. Drain in a colander.

2
Done

Finely dice the onion and chop the garlic.

3
Done

In a large saucepan, add 3 tbsp olive oil, add the onion and cook until soft for about 5 min.
Add the garlic and rosemary. Cook for 1 min until the flavor is released.
Add vermouth and increase the heat. Let it evaporate.

4
Done

Add the mushrooms and salt. Cook for a few minutes. The chanterelle mushrooms will release a lot of liquid. Cook until liquid is reduced by half. The mushrooms are ready. Remove from heat. Don’t overcook them or they will get too soft and after that too tough.

5
Done

Meanwhile, cook pasta al dente.

6
Done

Transfer half of the mushrooms to a separate plate. Remove the rosemary sprig. Blend the other half in a blender until creamy. If it’s too thick, add some pasta liquid.

7
Done

Transfer the sauce to the pan. Add the mushrooms, butter or grated parmesan, if you like.
Stir, add the pasta, stir again, and cook for 1 min.
Sprinkle with fresh herbs and serve right away.

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