A simple chanterelle pasta with a light garlic-wine sauce is one of my favorite wild mushroom pastas. Some of my favorite recipes are those from my chef friends, either restaurant staples, or things that they make at home, and I keep track of them whenever I can remember. This one was from my old boss, Chef Andy Lilja.

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I took down notes as he told me what he did, stomach growling the whole time, and I have to tell you, it’s one of the best chanterelle mushroom pasta recipes I’ve had. Andy was always fiendishly creative with pasta. 

You’ll need chanterelles, unsalted butter, shallots, a bulb of roasted garlic, crushed red pepper, parmesan, wine, and chicken stock.


A mix of fresh herbs is important here. Use a combination of different soft, tender herbs like basil, parsley chives, tarragon, oregano, etc.