Chanterelles Mushroom Pasta


I feel like I am one of the weirdest people sometimes. I'm on day five of a juice fast and making flax crackers because I see 1. too much waste and 2. too much potential in the pulp that we're creating in bowl fulls. So batch one is in the oven now, while I made dog treats last night.  Juice feasting is both incredibly rewarding and difficult. With my hormone issues still driving me a little coo-coo, I felt like I needed to take a break and just cleanse out. My personal favorite way to cleanse is juice feasting. While I've tried herbal cleasnes and they are nice, I prefer using the power of fresh fruits and vegetables and my own body's capacity for healing. 

This week's recipe is decadence in the form of yummy wild chanterelles mushrooms, pasta and a creamy coconut based sauce. I love mushrooms, although not everyone feels that way (aka my partner).

These chanterelles are very delicate and have a much more complex flavor profil than the typical white or brown mushrooms. Add in some white wine, rutabaga and garlic and you have a very simple yet sophisticated dish to serve up for dinner. Even more surprising is that this meal comes together in less than 30 minutes!

I thik that my habit of *trying* to pick up something every week that I've never used before, be it a vegetable, fruit, product or type or grain, really keeps me interested in cooking new dishes to keep the variety of our weekly food up. While I could easily eat my Mac and Cheese everyday for abut a week straight along with banana smoothies and salads, I think that keeping it interesting is what makes being vegan so much easier. (How do I only have one Mac and Cheese recipe published here???)  The challenge of making favorite typically SAD into a vegan dish that is a thousnad times healthier and just as tasty makes for fun times in the kitchen. 

Chanterelle Mushroom Pasta

A creamy sauce made with wild chanterelles mushrooms, coconut milk, white wine and garlic.



Prep Time
8 Minutes

Cooking Time
20 Minutes


  • 1/2 lbs chanterelle mushrooms - sliced in half if large
  • 1 small onion - diced fine
  • 1 small rutabaga/turnip - diced small
  • 1 large garlic clove - minced
  • 1/2 cup white wine
  • 1 can coconut milk
  • 1 Tbsp gluten-free flour
  • 1 package fettuccine - (I used brown rice pasta)
  • S/P - to taste


  • Prepare the pasta as directed on the package.
  • In a deep pan on medium-high heat, water-saute the onion until soft, about 4-5 minutes. Add in the garlic and cook about a minute or two. Toss in the rutabaga and cook for about 4-5 minutes.
  • Now, toss in the chanterelles and cook for just a minute. Add in the wine and let simmer until the alcohol cooks off, about 2 minutes. Splash in the coconut milk and let simmer for at least 5-7 minutes.
  • If the sauce isnt thick at this point, sprinkle in the flour and let cook until thick and creamy. Season to taste.
  • Ladle the sauce onto the cooked pasta.
  • Enjoy!