Creamy Chanterelle Pasta Recipes

CREAMY CHANTERELLE PASTA

Creamy Chanterelle Pasta image

Provided by The Greedy Vegan

Categories Main

Time 20m

Number Of Ingredients 12

Ingredients

100 g chanterelles (or girolle)
160 g tagliatelle (or pasta of your choice)
3 tbsp vegan butter (or any oil you want to use)
2 tbsp all purpose flour
250 ml almond milk
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
2 tbsp nutritional yeast
20 g parsley (chopped)
1 pinch salt
1 pinch pepper

Steps:

Clean the mushrooms if necessary. Do so by cutting off the base of the stems and brush them lightly if they are gritty. Heat butter in a frying pan and saute for two to three minutes or until they start to become soft. Take them off the heat and proceed with the sauce.
Place the vegan butter in a heavy saucepan over medium heat and melt it completely. Add the flour and stir quickly until combined and keep stirring and cooking the flour and oil mix for a few minutes. It will dry out a little bit and resemble dough as you can see in the pictures.
Don't let the mass darken, you want the flour just cooked, not fried.
Add the milk a few tablespoons at a time and stir vigorously to soften the mixture and it reaches even consistency. Keep adding and stirring the liquid into the mass a few tablespoons at a time until the milk is incorporated.
Don't be tempted to add all the liquid at once. It will result in a clumpy disaster. Trust me, I've tried. You will be left with a thick, creamy mix of flour, vegan butter and almond milk. If you want your sauce thinner add more milk. Add salt, pepper and nutmeg, and stir well. Then add the sauteed mushrooms and nutritional yeast and stir gently until combined.
Add to the cooked pasta and mix until evenly covered. Serve immediately and sprinkle with fresh parsley and vegan parmesan sprinkle.

Nutrition Facts : ServingSize 1 portion, Calories 527 kcal, Carbohydrate 70 g, Protein 17 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 67 mg, Sodium 926 mg, Fiber 7 g, Sugar 2 g

EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE

Easy Chanterelle Mushrooms in Cream Sauce image

Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or vegetarian pasta sauce.

Provided by monika1969

Categories Side Dish Vegetables

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
3 shallots, minced
3 cups fresh wild chanterelle mushrooms, cleaned and quartered
½ cup heavy whipping cream
1 ½ teaspoons all-purpose flour
½ teaspoon cold water, or as needed
½ teaspoon salt
½ teaspoon herbes de Provence, or to taste
fresh ground black pepper, to taste

Steps:

Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 10.5 g, Sodium 372 mg, Sugar 2.5 g

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