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  • Writer's pictureBiagio D

Linguine in a Chanterelle Butter Sauce


½ box of linguine or fresh pasta

4 tablespoons butter

1 large shallot, thinly sliced (or a small sweet onion)

10-20 chanterelles (or as many as you have if you have fewer than 10)

2 tablespoons extra virgin olive oil

Sprigs of thyme to taste

Salt to taste


  1. Rinse and clean the mushrooms to remove any dirt and debris. Roughly slice them and set aside.

  2. In a large skillet, melt the butter and sauté the shallot for 3-5 minutes. Once translucent, add in your mushrooms, thyme, and salt. Allow the mushrooms to release their juices and cook down a bit.

  3. Add in the olive oil and coat the mushrooms by stirring gently, but thoroughly.

  4. Cook the pasta according to the maker’s instructions and add it into the skillet. Toss to coat the linguine with the sauce.

  5. Serve warm with a sprinkle of Parmigiano Reggiano cheese and enjoy!

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