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Chanterelle Mushroom Pasta

Dinner has never been easier than this Chanterelle Mushroom Pasta. It is a restaurant-worthy dish that is ready to go on the dinner table in just 20 minutes!


4 oz DaVinci Linguine
3 oz cleaned chanterelle mushrooms (about 10 mushrooms)
2 TBS salted butter
1 garlic clove, minced
2 TBS fresh ground Parmesan
1 tsp fresh chopped parsley
scant pinch sea salt
dash fresh ground pepper


1. Cook the linguine according to package directions and drain.
2. Slice the chanterelle mushrooms lengthwise into quarters.
3. Melt butter in a pan on high heat (you can use the same pot you boiled the pasta in and save a dish!). Add mushrooms and garlic. Cook about two minutes until mushrooms are soft and garlic is just turning golden. Remove from heat.
4. Divide linguine between two bowls, and spoon half the garlic and mushrooms over each serving. Stir.
5. Top each serving with half the Parmesan, parsley, salt, and pepper.

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