Egg Noodles with Chanterelle, Parmesan, Oregano

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


This is a classy, yet fast & simple dish for a tasty weeknight dinner. When picking chanterelle mushrooms, go for the small ones. If you don't have chanterelle, porcini would do well in this recipe.


1 lb chanterelle mushrooms, fresh
1 pinch oregano, fresh minced
1 pinch nutmeg
1 pinch black pepper, freshly crushed
6 oz egg pasta
1 large onion, finely chopped
3 clove garlic, finely minced
1 stick butter
1/2 cup Parmesan cheese, shredded
salt to taste


  1. Wash and clean the chanterelle mushrooms. Cut into bite-size chunks.
  2. Cook the pasta according to its package instructions. Add salt to the cooking water to flavor the pasta.
  3. While the pasta is cooking, brown the butter in a saute pan on medium high heat.
  4. Saute the garlic and onion until the onion is soft and translucent.
  5. Add the spices and the mushrooms. Cook on medium heat for about 5 minutes and salt to taste.
  6. Drain the pasta in a colander and add the pasta to the mushrooms in the saute pan.
  7. Turn off the heat and toss the pasta with Parmesan cheese. Salt to taste.
  8. Garnish with oregano blossoms or chives. Serve immediately while hot.


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