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    Home » Recipes » Pasta

    Swedish Chanterelle Pasta

    Published: Sep 18, 2024 · Modified: Sep 18, 2024 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Swedish Chanterelle Pasta is a creamy, earthy dish that highlights the delicate flavor of chanterelle mushrooms! Combined with cream sauce and al dente pasta, this delicious dish is perfect for mushroom and pasta lovers. A comforting and flavorful meal that’s so easy and quick to prepare! 

    A plate of Swedish chanterelle pasta highlighting the creamy sauce, and the golden color of the mushrooms, with more fresh dill next to it.

    This Swedish dish is easy to make and always a winner, but the ingredients matter — especially the fresh chanterelle mushrooms and the dill.

    Swedish chanterelle pasta is creamy yet so light that you still have enough space for dessert afterward. I suggest having tosca cake or the traditional Swedish almond cake if you want to keep the cuisine theme of the meal. 🙂

    The hardest part is the cleaning of the chanterelle mushrooms. But again, cleaning them is just a breeze if you’re lucky enough to get the good, fresh ones. 

    We’re fortunate enough to get the good ones in Stockholm when they’re in season.

    But regardless, if you see them, buy a handful and treat yourself to a plate of creamy chanterelle pasta! 

    FOR MORE CLASSIC SWEDISH RECIPES, CHECK OUT THESE POSTS!

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    Ingredients

    • Butter – unsalted; you need this to sauté the mushrooms.
    • Chanterelle mushrooms – cleaned and chopped (if preferred).
    • Garlic – grated or minced.
    • Cream – heavy cream, sometimes called ‘double cream’ in other parts of the world.
    • Pasta – long pasta will work great; I use tagliatelle in this recipe for reference.
    • Cheese – we use västerbottenost here in Sweden, but Parmigiano Reggiano is an excellent substitute if you cannot find it in your area.
    • Dill – I strongly suggest using fresh dill when making Swedish chanterelle pasta.
    • Salt and pepper – just use your favorite brand for seasoning.
    A closer shot of a pan of creamy chanterelle mushrooms pasta, a common autumn dish in Sweden.

    How to make chanterelle mushrooms pasta

    Start by cooking the pasta as per the package instructions.

    While waiting, place a medium or large pan over medium-high heat and add butter.

    As soon as the butter melts, add the chanterelle mushrooms.

    Sauteing the chanterelle mushrooms in melted butter, the base for making the creamy pasta sauce.

    Cook until the liquid comes out of the chanterelle and they have shrunk a bit.

    Add the grated garlic and mix to combine.

    Sauteing garlic with the chanterelle mushrooms for more flavor in the pasta sauce.

    Pour the cream and lower the heat. Let it simmer (uncovered) for about five minutes — do not boil.

    Letting the chanterelle mushrooms sauce with cream simmer for a few minutes, before adding the pasta.

    Add the chopped dill and mix.

    Adding the chopped dill to give that deeper level of flavor to the chanterelle mushrooms creamy sauce, before adding the pasta.

    Taste and adjust the seasoning by adding salt and ground black pepper.

    The pasta should be ready by this time, so add them with the chanterelle mushrooms and cream.

    Add three tablespoons of pasta water and mix for at least a minute to combine everything evenly.

    Remove from the heat and transfer into plates.

    Garnish your Swedish chanterelle mushroom pasta with more dill, if desired — serve!

    A pan of chanterelle mushrooms pasta, a common dish in Sweden during autumn, when the mushrooms are in season.

    Helpful tips

    • It’s up to you whether you want to chop the chanterelle mushrooms. I typically chop the big ones because I want to pick them up easily (with the pasta) when eating.
    • Depending on the instructed pasta cooking time, you might need to start cooking the chanterelle mushrooms sauce earlier or later — that is if you don’t want the pasta to sit in a long time after cooking.
    • Remember to keep some pasta water! Trust me, it will add creaminess to your chanterelle pasta once you’ve combined them all.
    A closer shot showcasing the creaminess of chanterelle mushrooms pasta, typical dish in Sweden during fall.

    Recipe variation

    • Light cream. In other countries, it’s called ‘half and half’; it is an excellent alternative to the heavier cream I typically use.
    • Olive oil. Yes, you can use it instead of butter. But butter is better for this chanterelle pasta recipe (go ahead and try both if you don’t believe me :D).
    • Dried dill. You can use it if that’s all you have on hand — it will affect the taste of your dish, though.

    So? It looks delicious, right? And trust me, it absolutely is! So go ahead and try this creamy chanterelle pasta as soon as you can! 🙂

    OR GET MORE IDEAS FROM THIS LIST OF PASTA DISHES AROUND THE WORLD!

    FOR MORE GLOBAL DISHES, CHECK OUT THESE INTERNATIONAL RECIPES BY COUNTRY!

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    📖 Recipe

    A serving of creamy chanterelle pasta! The color of the mushrooms and the texture of the pasta looks so inviting!

    Swedish Chanterelle Pasta Recipe

    Swedish Chanterelle Pasta is a creamy, earthy dish that highlights the delicate flavor of chanterelle mushrooms! Combined with cream sauce and al dente pasta, this delicious dish is perfect for mushroom and pasta lovers. A comforting and flavorful meal that's so easy and quick to prepare!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: Swedish
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 2
    Calories: 810kcal
    Author: Neriz

    Equipment

    • Digital weighing scale
    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Medium to Large Pan

    Ingredients

    • 2 tablespoons butter
    • 1 clove garlic, grated
    • 250 grams chanterelle mushrooms (8.80 ounces or about half a pound), cleaned
    • 1/2 cup cream (125 ml)
    • 200 grams pasta (7.05 oz)
    • 1/2 to 1 cup cheese, grated
    • 1/4 cup fresh dill, chopped
    • salt and pepper, to season

    Instructions

    • Prepare the pasta according to the instructions in the package.
    • While waiting, heat the butter in a medium or large pan over medium-high heat. 
    • When the butter has completely melted, add the chanterelle mushrooms.
    • Cook until the liquid comes out of the mushrooms and they have shrunk.
    • Add the grated garlic and mix to combine.
    • Pour the cream and let simmer for about five minutes. Adjust the heat and leave uncovered — do not let it boil.
    • Add the chopped dill and mix.
    • Taste and adjust the seasoning by adding salt and ground black pepper.
    • The pasta should be ready by this time, so add them with the chanterelle mushrooms and cream.
    • Add about three tablespoons of pasta water and mix for a minute to combine everything evenly.
    • Remove from the heat and transfer into plates.
    • Garnish your chanterelle pasta with more dill, if preferred.
    • Serve and enjoy!

    Notes

    • Cook’s Tip:  Do not throw all the pasta water!  Remember to keep some to add to the pan as part of the last step in preparing your chanterelle mushrooms pasta.
    • Refer to the post for more tips and substitutions.

    Nutrition

    Calories: 810kcal | Carbohydrates: 86g | Protein: 23g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 119mg | Sodium: 303mg | Potassium: 986mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1867IU | Vitamin C: 6mg | Calcium: 239mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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