OUT WEST: Food & Lifestyle

Mushrooms

Chanterelle Carbonara with Chive Pistou

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Chanterelle Carbonara with Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.

I’m feeling the fall with this quick weeknight Chanterelle Carbonara with Chive Pistou. Freshly foraged chanterelles are sauteed with garlic and baby kale then folded together in a light carbonara sauce then twirled up in fresh fettuccine. Burrata adds a nice creamy touch especially when drizzled in chive pistou.

What is a Pistou?

Pistou is my new favorite herby concoction. It’s similar to a pesto, but there is no cheese or nuts involved. Just fresh herbs, olive oil and salt / pepper. It’s a super easy way to add fresh flavor to any dish. Just take whatever fresh herb you have, mince it up and blend together with the best olive oil. Perfect for drizzling over pasta, soups or anything you want to add a fresh taste to like these beautiful chanterelles.

Last week I shared a few tips on foraging for your own Pacific Golden Chanterelles. The season is only about 2 months long and really depends on the weather. After the first rain nearest fall, I set out to find what I consider PNW gold in the nearby forest. Check out my tips here:

Foraging for Chanterelles and this easy Chanterelle Crostini Recipe

Chanterelle Carbonara
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Chanterelle Carbonara with Chive Pistou

Chanterelle Carbonara with Burrata and Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.
Course Main Course
Cuisine Pasta, PNW
Keyword chanterelle, vegetarian, Weeknight Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Chanterelle Carbonara

  • 2 cups chanterelles sliced
  • 1 cup baby kale torn
  • 1 tbsp garlic minced
  • 1 ball burrata broken
  • 1 tbsp olive oil
  • 3 tbsp butter divided
  • 1/2 cup parmesan cheese grated
  • 2 large egg yolks
  • 1 pinch salt / pepper
  • 4.5 oz fresh fettuccine noodles cooked according to directions, reserve 2/3 cup pasta water.

Chive Pistou

  • 1 tbsp fresh chives minced
  • 2-3 tbsp olive oil
  • 1/4 tsp garlic minced
  • 1 pinch salt / pepper

Instructions

Chive Pistou

  • Combine all ingredients together in a small bowl and let sit.

Chanterelle Carbonara

  • Cook fettuccine and reserve 2/3 of pasta water.
  • In a small bowl combine egg yolks and parmesean. Set aside.
  • In a large pan over medium heat, saute chanterelles and garlic in 1 tbsp butter and 1 tbsp olive oil for about 3 minutes.
  • Add remaining 2 tbsp butter and baby kale, saute for 1 minute.
  • Remove from heat and add fettuccine, egg yolk mixture and reserved pasta water. Toss together to coat. Serve immediately with burrata and chive pistou drizzled over the top.

Related Recipes:

Chanterelle Crostini

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Freshly foraged Pacific Golden Chanterelle Crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Fall has arrived and so have the Pacific Golden Chanterelles. They’re like GOLD here in the Pacific Northwest and while most foragers like to keep their picking spot secret, I’m sharing a few tips to help you find your very own chanterelles. Look for these tips after my super easy recipe for Chanterelle Crostini.

Whether freshly foraged or fresh from the market, chanterelles don’t take a lot of effort to taste great. Chanterelle Crostini is the perfect first timer recipe for you to try. The chanterelles are gently sauteed in butter and garlic, then placed over a buttered, toasted crostini with a dollop of garlic herb Rondele spreadable cheese.

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Chanterelle Crostini

Freshly foraged Pacific Golden Chanterelles top crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Course Appetizer
Cuisine PNW, Vegetarian
Keyword Party Food, Quick Appetizer, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 3

Ingredients

  • 1 cup chanterelle mushrooms sliced
  • 2 tbsp butter divided
  • 1 clove garlic minced
  • 1 pinch salt
  • 3 tbsp Rondele garlic herb spreadable cheese
  • 3 crostini

Instructions

  • Preheat oven to 350 degrees.
  • Divide 1 tbsp of butter and spread over each crostini.
  • Toast in oven for a few minutes until golden.
  • Place about 1 tbsp of Rondele spreadable cheese over each crostini.
  • Add butter to a saute pan over medium high heat. Add garlic and chanterelles, continuously stirring for about 3 minutes until cooked through.
  • Top crostini with sauteed chanterelles.

5 Tips for Foraging Chanterelles

  • Pacific Golden Chanterelles are found at higher elevations. Hike up to around 1000 feet before you start looking.
  • Look for Hemlock trees, ferns and mossy areas in the forest.
  • Make sure to bring a walking stick – Use it to lift up the fern leaves. Chanterelles like to hide under ferns and Hemlock needles.
  • Follow deer trails. Deer love chanterelles and like to nibble on them.
  • Stay away from Cedar trees. Chanterelles don’t grow there.
Example of the habitat chanterelles grow in

Forest Etiquette – Yes, Please Follow

We are guests in the forest. Please be respectful of our earth and follow forest etiquette. Remember to walk gently in the forest. There are living creatures everywhere and they all work together as an ecosystem, so be mindful of where and how you step. Always cut chanterelles using your pocket knife, so not to disturb the earth below. We want to keep those chanterelles coming back again!

Most importantly, PACK IT IN – PACK IT OUT. Don’t litter our forest.

Try These Other Chanterelle Recipes