Swedish Chanterelle Pasta

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!

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.

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.

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

Add the grated garlic and mix to combine.

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

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.

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!