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Chanterelle Mushroom and Spinach Fettuccine

  • 18 Comments

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Chanterelle Energy Sustaining Dried Mushrooms

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  • PREMIUM MUSHROOMS: Add a sweet, nutty, and peppery tang to sautés and soups with our chanterelle mushrooms. Steep in hot water for 10-15 minutes and cook right away. Only reconstitute what you plan on using.
  • NUTRIENT PACKED: Among the most popular wild mushrooms, chanterelle mushrooms are rich in antioxidants.
  • FULL OF VITAMINS: They are packed with Vitamins C and D and are rich in fiber and calcium.
  • HEALTHY GIFT: Health enthusiasts will love the hearty benefits of our dried chanterelles with their savory flavor and variety of uses. These rare mushrooms are sure to flavor a whole dish.
  • KS Mushroom Store: We are a US-based company that offers a variety of mushroom products, including tea, coffee, supplements, and fresh and dried mushrooms.

 

Recipe

Experience the enticing flavors of our Chanterelle Mushroom and Spinach Fettuccine, a delightful and satisfying meal that will transport you to the heart of Italian cuisine. Using dried chanterelle mushrooms, this recipe showcases their distinct, woodsy taste, which pairs beautifully with the delicate spinach and al dente fettuccine.

The dish is brought together with a luscious cream sauce, enhanced by the aromatic presence of garlic and onion. Topped with Parmesan cheese and fresh basil, this fettuccine recipe is a true celebration of the harmonious marriage between mushrooms and pasta.

Treat yourself and your loved ones to this delectable chanterelle mushroom and spinach fettuccine, and savor the symphony of flavors in every bite.

Ingredients:

  • 1 oz dried chanterelle mushrooms
  • 12 oz fettuccine
  • 2 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup reserved pasta water
  • 1/4 cup unsalted butter
  • 1/4 cup chopped fresh basil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. Soak the dried chanterelle mushrooms in 2 cups of warm water for 20-30 minutes or until soft.
  2. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and set aside.
  3. In a large pot of salted boiling water, cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
  4. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and cook until the onion is translucent, about 5 minutes.
  5. Add the chopped chanterelle mushrooms to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
  6. Stir in the heavy cream and reserved mushroom soaking liquid, and bring to a simmer. Cook for 5-7 minutes, or until the sauce has slightly thickened.
  7. Add the cooked fettuccine, baby spinach, and reserved pasta water to the skillet, and toss to combine. Cook for 2-3 minutes, or until the spinach has wilted and the pasta is heated through.
  8. Stir in the grated Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.
  9. Serve immediately, with extra Parmesan cheese and basil for garnish if desired.

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