Recipe linguine with chanterelles and parsley


Hearty and delicious dish with linguine pasta and the summer mushrooms, chanterelles, prepared quickly and easily. Svetlana Surikova, chief-cook of restaurant “Cheese” in St. Petersburg, has to first fry the mushrooms and then then them together with the finished pasta in a mushroom broth with garlic. Get Linguini with chanterelle mushrooms in a delicious aromatic sauce. If Linguini can not find, you can use any pasta, such as spaghetti or tagliatelle.

         The number 1 serving

                Time 20 minutes


  • 100 g of pasta linguine
  • 80 g of chanterelles
  • 150 ml mushroom broth
  • 15 g of parsley
  • 30 g of butter ghee or coconut
  • 10 ml olive oil
  • 1 clove of garlic
  • salt and pepper


  1. Chanterelles fry with crushed garlic until Golden brown in oil mixture, salt and pepper to taste.
  2. Linguini pasta, boil until al’dente state.
  3. In a separate pan melt the ghee or coconut, add a little mushroom broth, salt and pepper to taste, add pasta, chanterelles. Sprinkle the finished dish with chopped parsley.