Chanterelle Pasta with Smoked Gouda

This Chanterelle Pasta with Smoked Gouda was a beautiful accident. My plan was to use Parm. or Pecorino but found myself with only smoked Gouda and blue cheese in the fridge. I’m SO happy I spaced out at the grocery store because the flavors of this recipe work oh-so-well together. Always look for that silver lining my friends!

This pasta can be enjoyed as a quick weeknight meal but has the legs to be an impressive option for entertaining your nearest and dearest. The rich and delicate flavor of chanterelle mushrooms shine in this pasta. Earthy, nutty, slightly fruity, and peppery; finished with a kiss of smokey Gouda.

What you’ll need to make Chanterelle Pasta with Smoked Gouda: 

• chanterelle mushrooms (or mushrooms of choice)
• spaghetti (or pasta of choice)
• extra-virgin olive oil
• shallot
• garlic cloves 
• dry white wine 
• stock of choice (I used a rich homemade chicken stock)
• Dijon mustard
• heavy cream
• butter (I used salted)
• mix of fresh herbs (I used thyme, chives, and Italian Parsley)
• smoked Gouda 
• kosher salt 
• freshly ground pepper 

An unconventional method for cleaning the chanterelles:

Typically, rinsing and soaking fresh mushrooms is not the norm because they already carry so much moisture. If you’re working with dried mushrooms, soaking to rehydrate is standard procedure. In this case, we’re making a pasta sauce so all that soaked up liquid will work to our advantage.

Rinse the chanterelles under a light stream of cold water to clean them. Allow the chanterelles to soak up some water. I know this seems counter-intuitive and just plain wrong but it’s actually a good technique for this recipe.

Do I have to use chanterelle mushrooms? What if I don’t have access to them?

Although I prefer to use chanterelles for this recipe, you can use a variety of others depending on what you have access to. Don’t stress. Always use what you have. You could use porcini, shiitake, portobello, oyster, white beech, button mushrooms or a combination of your choice! 

How do I cut the mushrooms for this recipe? How big should the pieces be?

I cut the bigger mushrooms into large pieces and keep the small ones whole. Remember that the mushrooms are going to shrink as they cook, so you don’t want to cut the pieces too small. For reference: the largest mushrooms pictured in this recipe post were cut into 4 pieces. 

What fresh herbs should I use?

My go-to for this recipe is a trio of fresh chives, thyme, and Italian parsley but you could use basil, sage, or rosemary. Obviously each herb will change the taste of the final product, so go with what you like (and have on hand).

Looking for more mushroom focused recipes? Browse some of my recipes below.

Mushroom recipes from top to bottom, left to right:

• Cream of Mushroom Soup
• Portobello Pizzas
• Mushrooms with Cognac and Creamy Pecorino Polenta
• Wild Mushroom Ragu
• Sausage Zucchini and Mushroom Pasta
• Wild Mushroom Risotto

Are you a pasta lover like me? If so, I’ve got you!

Pasta recipes from top to bottom, left to right:

• Curried Chicken and Apple Pasta Salad
• Simple Anchovy and Caper Spaghetti
• Loaded Antipasto Pasta Salad
• Creamy Tomato and Basil Pasta
• Dill Havarti and Castelvetrano Pasta
• Roasted Sun Gold Tomato and Yellow Pepper Pasta
• Smoked Mussel Spaghetti

Chanterelle Pasta with Smoked Gouda

Sacha Hirschfeld

The rich and delicate flavor of chanterelle mushrooms shine in this pasta! Earthy, nutty, slightly fruity, peppery; this dish is extra special! A kiss of smokey Gouda cheese is the bow on top!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Mains

Cuisine American

Servings 6

Equipment

• 1 cutting board
• 1 chefs knife
• 1 large bowl to soak the mushrooms
• 1 large pot to make the pasta
• 1 large sauté pan or skillet
• 1 pair of tongs
• 1 box grater for the cheese
• measuring cups
• measuring spoons

Ingredients

  

• 1 shallot finely chopped
• 1 lb chanterelle mushrooms tough stems trimmed; see notes
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves minced
• ¾ lb spaghetti
• ½ cup dry white wine may sub for stock of choice
• ¾ cup chicken stock use veggie or mushroom stock to make this vegetarian
• 2 tsp Dijon mustard
• 2 tbsp butter
• ⅓ cup heavy cream
• mix of fresh herbs I used thyme, parsley, and chives; see notes
• 1 cup smoked gouda heaping cup; freshly grated
• kosher salt for pasta water and to taste
• freshly ground pepper to taste

Instructions

 

• Rinse the chanterelles under a light stream of cold water to clean them. Allow the chanterelles to soak up some water. I know this seems counter-intuitive and just plain wrong but it's actually a good technique for this recipe. All that soaked up liquid will work well for the pasta sauce.
• Warm the chanterelles in a dry pan with the shallots, cooking on medium-high heat until the chanterelles have released their liquid and are wilted. Add the olive oil and minced garlic; cook for another minute. Be careful not to brown the garlic!
• While the chanterelles are cooking, let's make the pasta! Bring a pot of generously salted water to a roaring boil. Cook the pasta until al dente, as per the package instructions.
• Add the wine and reduce by half, then add the chicken stock and Dijon. Cook for a couple of minutes.
• Reduce the heat to medium-low. Add butter, fresh herbs, cream, and shredded smoked Gouda to the pan; stir until incorporated.
• Transfer the cooked pasta to the pan using tongs. Toss until the noodles are coated in the sauce. Add a splash of starchy pasta water, as needed. Taste one final time and adjust seasoning with salt and pepper.
• Transfer the pasta out of the pan with tongs. Twirl the noodles into warmed pasta bowls. Spoon the mushrooms and sauce over the pasta nest. Garnish with fresh herbs and more smoked Gouda (optional). SERVE HOT!

Notes

CAN I USE A DIFFERENT KIND OF MUSHROOMS? OR DO I NEED TO USE CHANTERELLES?

Although I prefer to use chanterelles for this recipe, you can use a variety of others depending on what you have access to. You could use porcini, shiitake, portobello, oyster, white beech, button mushrooms or a combination of your choice! Don’t stress. Always use what you have. 

HOW DO I CUT THE MUSHROOMS FOR THIS PASTA? 

I cut the bigger mushrooms into large pieces and keep the small ones whole. Remember that the mushrooms are going to shrink as they cook, so you don’t want to cut the pieces too small. For reference: the largest mushrooms pictured in this recipe post were cut into 4 pieces. 

WHAT FRESH HERBS SHOULD I USE?

My go-to is a trio of chives, thyme, and Italian parsley but you could use basil, sage, or rosemary. Obviously each herb will change the taste of the final product, so go with what you like (and have on hand).

Keyword Chanterelle Mushrooms, Mushrooms, Pasta Recipe, Smoked Gouda