Fettuccine with Chanterelles in a White Wine Cream Sauce

        From the blog For Love of the Table

3 to 4 T. olive oil

1 lb. chanterelles, trimmed and sliced

2 to 3 T. unsalted butter

1 large (2 oz.) shallot, finely minced (about 1/3 c.)

1/3 c. white wine

1 lb. fettuccine (or linguine…or bucatini)

1 c. Heavy Cream

2 T. unsalted butter, cut into cubes

Freshly ground black pepper

2 oz. (2/3 c.) finely grated Parmesan, divided

2 T. minced flat leaf parsley

Heat a large sauté pan (large enough to hold a pound of cooked pasta…if you don’t have a pan that large, see notes below) over medium-high to high heat. Add enough oil to coat the pan, then add the chanterelles (if your pan is not large enough to accommodate all of the mushrooms in snug single layer, sauté them in batches). Cook, shaking the pan occasionally, until the chanterelles are browned and tender (this will take about 5 minutes)…add some salt after the mushrooms have been cooking for 2 or 3 minutes and are beginning to brown. When the mushrooms are tender, reduce the heat, push the mushrooms to the perimeter of the pan and add 2 T. of butter.  When the butter has melted, add the shallots along with a pinch of salt. Cook until the shallots are softened and beginning to caramelize…this will take a minute or two.   Add the wine and bring to a simmer, scraping up any caramelized bits off of the bottom of the pan.  Reduce to a glaze.  Add the cream, bring to a simmer and remove the pan from the heat while you cook the pasta.  Taste and correct the seasoning of the sauce with salt & pepper. 

While the sauce is cooking, bring 6 quarts of water to the boil in a large stock/pasta pot.  Add 2 tablespoons of salt (or however much is required for the water to taste salty).  Add the fettuccine and cook until al dente.  Drain, reserving a cup (or more) of the pasta cooking liquid.

Return the sauce to moderate heat and bring back to a simmer.  Remove from the heat, and stir in half of the parmesan.  Toss in the fettuccine, cubed butter and parsley and toss to combine.  If the pasta seems "tight" or sticky (it probably will), add a splash of the pasta water and toss again until the noodles and mushrooms are coated in a light fluid sauce. Remove the pan from the heat, cover and let sit for a minute.   Uncover and toss again to check the consistency, adding more pasta water as necessary—the goal is to serve the pasta when the noodles are coated in a light, fluid, creamy sauce.

Divide among serving plates, top with freshly grated Parmesan and serve. Serves 4 to 6.


  • If your pan is not large enough to accommodate a pound of cooked pasta, cook the mushrooms in batches in a wide sauté pan and prepare the sauce up to the point of adding the cheese in that pan.  After you drain the pasta, return the hot pasta to the pasta pot (along with the cubed butter and parsley) and add the mushroom sauce (scraping the sauté pan well with a rubber spatula—and maybe “rinsing” the pan with some of the pasta water—so you can get every bit of the sauce) to the pot.  Finish saucing the pasta (following the directions in the recipe) in the large pot and serve.   
  • This recipe can be easily divided for smaller households.  Just choose an appropriate sized sauté pan for your needs the amount of pasta and mushrooms that you are cooking.