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This Chanterelle Pasta recipe is SO cozy and is basically a bowl of umami. It comes together in 30-ish minutes. Everyone in my family was a fan including my daughter so it is family friendly 🫶🏻 It is made with Acini Di Pepe which is one of my fav pastinas and I love to use my Chicken Stock recipe instead of store bought. You just can’t buy the flavors of slow roasting your own all day!
Why You’ll Love Chanterelle Pasta
If you love umami, come on in and get your bowl ready! This dish is so comforting. The pastina soaks up the amazing chicken broth, then you add in your brown butter, chanterelle and miso for the nutty, salty, umami taste that is to die for. Don’t even get me started on the cured egg yolk that tops it! 👌
How To Prepare Chanterelle Pasta
🍄🟫 Preheat your pan for a few minutes and add some olive oil. On medium high heat, add your chanterelle mushrooms, mixing them a bit. After 3-4 minutes lower heat to medium and let them caramelize without messing with them too much. It will be about 20 minutes. When they look deeply golden turn heat off and add msg. Don’t add salt to the chanterelles until the end so they don’t release liquid and properly caramelize. I added MSG because it naturally enhances their flavor but you can use salt.
🔥 In a small pot, add your chicken broth and heat till hot or boiling.
🧅 To a different saucer, add more olive oil and shallots. Cook on medium low heat for 2 minutes. Add the pasta and raise heat to medium. Toast together for 2-3 minutes. Grate in garlic. Deglaze with the sake and then add in miso, mixing well.
🍋 Add your hot chicken stock one cup at a time. Add a bit pepper. Should be about 9-11-ish minutes for your pastina to be al dente. At this point, taste for salt and add some if needed. Add lemon zest.
🧈Turn off the heat and mix in the butter. Adjust your seasoning.
🥚 Top with the chanterelles, egg yolk, chives and truffled chili crisp.
♥️ And that is it, subscribe for more!
Substitutions for Chanterelle Pasta
- If you don’t have brown butter, regular is fine too. It just won’t have the same nutty flavor but it will still be delicious.
- If you can’t find Chanterelle mushrooms, you can use shiitake instead!
- Instead of acini di pepe, you can use orzo or any pastina you can find.
Variations for Chanterelle Pasta
- Cheesy Variation: You can swap out the egg yolk for some burrata or ricotta for a creamy finish.
- Meaty Variation: Fry up some thick cut bacon and add it to the pasta for some extra protein.
🔥Chef Nadia’s Tip🔥
- Don’t salt the chanterelles until the end so they don’t release liquid and properly caramelize. I added MSG because it naturally enhances their flavor.
- You want the pasta to look ‘wet’ because as it sits and cools it’ll absorb a lot of it.
- The chicken stock I’m using is home-made and it isn’t really salted. So if you are using store bough maybe water it down a bit since miso is salty.
- The cured yolks are literally yolks covered in soy sauce or tamari and 2 tsp mirin. Let them cure in the fridge for a minimum of 1 hour and max 12.
Recipes that Pair with Chanterelle Pasta
Common Questions
I love the Momofuku Black Truffle Chili Crunch.
If you can’t find Chanterelle, you can use shiitake instead!
The cured yolks are literally just yolks covered in soy sauce or tamari and 2 tsp mirin. Let them cure in the fridge for a minimum of 1 hour and max 12.
Chanterelle Pasta
Equipment
- 1 pan
- 1 saucer
- 1 small pot
Ingredients
- 1 cup acini di pepe
- 1 shallot, chopped
- 1 garlic clove, grated
- 4 cups chicken or veggie stock, hot or boiling (chicken base stock recipe)
- 2 tbsp white miso
- 1-2 tbsp brown butter, (brown butter recipe)
- zest of ¼ lemon
- black pepper to taste
- olive oil
- ⅓ cup sake
- 8 oz chanterelles, cut in half
- pinch of msg
- 1 cured egg yolk per serving, see notes to learn how to cure your egg
- chives for topping
- truffled chili crisp for topping
Instructions
- Preheat your pan for a few minutes and add some olive oil. On medium high heat, add your chanterelle, mixing them a bit. After 3-4 minutes lower heat to medium and let them caramelize without messing with them too much. It will be about 20 minutes. Do not add salt yet.
- When they look deeply golden turn heat off and add msg.
- In a small pot, add your chicken broth and heat till hot or boiling.
- To a different saucer, add more olive oil and shallots. Cook on medium low heat for 2 minutes. Add the pasta and raise heat to medium. Toast together for 2-3 minutes. Grate in garlic.
- Deglaze with the sake and then add in miso, mixing well.
- Add your hot chicken stock one cup at a time. Add a bit pepper. Should be about 9-11-ish minutes for your pastina to be al dente. At this point, taste for salt and add some if needed. Add lemon zest.
- Turn off the heat and mix in the butter. Adjust your seasoning.
- Top with the chanterelles, egg yolk, chives and truffled chili crisp.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
