Wild Chanterelle Mushrooms with Pappardelle
Mushroom picking is one of our favorite winter activities at the Maple Creek Ranch. We have hundreds of different types of mushroom varieties that grow naturally on our 160-acre ranch. On a recent mushroom hunt, we found dozens of Chanterelles growing under a live oak.
We decided to make a mushroom pappardelle with these wild chanterelle mushrooms, shallots, fresh parsley, and our 2017 Estate Flora – all of which are sourced here on the ranch. If you’re looking for a protein to add, we like fennel sausage, chopped and sautéed.
The key for this dish is fresh ingredients with a focus on technique. You can make this simple but deliciously elegant meal in less than 30 minutes.
8 oz of pappardelle pasta
2 cups of chanterelle mushrooms chopped
1 cup of 2017 Artevino 2017 Estate Flora
1 cup heavy whipping cream
3 shallots chopped
2 garlic cloves chopped
½ cup fresh parsley chopped
1 cup parmesan cheese grated
2-3 tablespoons olive oil
Salt & pepper
- In a large pot, boil water (Make sure your water is briney!) and cook pappardelle, then drain and leave it aside in the same pot.
- Dry sauté (*no oil*) the mushrooms in a large pan on medium-high heat for 2 minutes or until they begin to sweat then add a pinch of salt. Once golden and tender, set aside in a bowl.
- Using the same pan, heat oil and sauté the shallots and garlic until tender. Then add wine and simmer to reduce liquid by half.
- Turn the heat to low and begin whisking in the heavy whipping cream. It’s important to keep the cream in constant motion so as to best incorporate with the white wine reduction and prevent separation. Add the mushroom liquid and stir constantly on low heat until sauce thickens.
- Add the mushrooms, half of the parmesan cheese and half of the parsley to the sauce and stir briefly.
- Remove the sauce from heat and pour into the pot with the pasta and toss gently.
- Serve the mushroom pappardelle with remaining parmesan cheese and parsley for garnish.
*Avoid mushy mushrooms! Make sure your pan is non-stick and hot. We want to do a “dry fry” for the chanterelles which means no fats. The mushrooms will release their own liquid within a few minutes. It’s important not to salt before they sweat. Once liquid starts to release, season with salt and immediately remove from heat. Do not drain as the liquid will add flavor to the cream sauce.