A luxuriously creamy pasta dish where autumn’s funnel chanterelles truly shine as the star of the plate. The earthy, delicate mushrooms are wrapped in a velvety cream sauce that’s lifted with bright lemon zest and a squeeze of fresh lemon juice, giving the dish both depth and lightness. Finished with a handful of freshly chopped parsley and, if you like, a generous sprinkle of Parmesan, it’s comfort food with a refined, seasonal twist.
This lemon pasta with funnel chanterelles is wonderfully versatile – easy enough for a cozy weeknight dinner, yet elegant enough to serve when you’re hosting and want something effortless but impressive.
It pairs beautifully with a crisp green salad and a chilled glass of white wine – Chardonnay, Pinot Gris, or Sauvignon Blanc all complement the flavors perfectly.
Pasta with funnel chanterelles in a creamy lemon sauce
Ingredients
- 500 g fresh funnel chanterelles, about 1.1 lbs
- 2 tbsp butter
- 1 large onion, finely chopped
- 2 cloves garlic, finely minced
- 500 ml heavy cream, about 2 cups
- Zest of 1 lemon + juice of about ½ lemon, to taste
- 500 g rigatoni pasta, about 1.1 lbs
- 1 large handful fresh parsley, roughly chopped (about ½ cup)
- Salt and freshly ground black pepper
- Optional: a little grated Parmesan or another hard cheese
Instructions
- Clean the funnel chanterelles of any dirt or pine needles. Avoid rinsing them if possible - brush them clean instead.
- Melt the butter in a large pan or pot over medium heat.
- Sauté the onions until they turn translucent.
- Add the mushrooms over high heat and cook until they release their moisture and start to brown (about 5-7 minutes).
- Add the garlic and cook for 1 more minute.
- Pour in the cream and let it simmer gently for 5–7 minutes until it thickens slightly.
- Season with salt, pepper, lemon zest, and a little lemon juice.
- Adjust the consistency with a splash of water or cream if it becomes too thick.
- Cook the rigatoni in plenty of salted water until al dente.
- Reserve about 1 dl (about ½ cup) of the pasta cooking water before draining.
- Toss the pasta directly into the mushroom sauce.
- Add a little of the pasta water to achieve a silky, creamy consistency.
- Stir in the chopped parsley just before serving.
- Serve in deep plates, drizzle with a bit of extra lemon juice, and sprinkle with parsley (and Parmesan, if desired).
Notes
