Vegan Chanterelle Cream Sauce: Goes perfectly with pasta

It doesn’t matter whether you collect them yourself or buy them fresh at the market, chanterelles should not be missing from your menu now! After all, small mushroom caps are still available in October. We are happy to provide you with the necessary recipes. Today: vegan chanterelle cream sauce. It goes especially well with spaghetti, tagliatelle or tagliatelle.

As befits a cream sauce, this vegan chanterelle cream sauce is really creamy. I used to not be a fan of mushrooms, but once I was brave enough to try chanterelles. They practically opened my eyes and were my gateway to the mushroom kitchen. With this recipe, I managed to convince the toughest vegan critic I know: my brother. His food motto is actually: Without meat, it’s not real food. When he and my sister asked me, I bravely served pasta with vegan chanterelle sauce. After taking the third helping, I knew: Sure.

You can cook different things with chanterelles. Our editorial team was particularly impressed with the bean salad with roasted chanterelles. This reinterpretation of an Italian classic is also a delicious idea: refined bruschetta with chanterelles.

Additionally, we dedicate ourselves to the aromatic forest dwellers in our cooking school. Clubburn Betty explains what to look for when buying chanterelles or how to properly prepare them. In order not to leave the mushrooms out of season, you will learn from us how to dry and store the mushrooms.

And now that we’re really busy, here are a few more vegan pasta recipes. enjoy your meal!

Did you already know? Every Friday morning we sweeten your breakfast with our EAT CLUB newsletter. If you want top tips and tricks from the kitchen, subscribe and stay tuned for new food trends and creative recipes.

A bowl of spaghetti with a vegan chanterelle cream sauce, with the ingredients scattered around.


Vegan Mushroom Dish: Spaghetti with Vegan Chanterelle Cream Sauce

press release

Vegan cream soup with chanterelles, served with pasta.


  1. First, cook the pasta according to the instructions on the package. Then pour.

  2. While the pasta is cooking, clean the mushrooms and cut the large ones in half. Peel and chop the onion.

  3. Heat 3 tablespoons and fry the chanterelles for a few minutes. Add red onion and stir. Then add the remaining oil and knead the dough. Now pour the wine, continue to stir, and a little later stir in the soup as well. Salt and pepper and leave for 10 minutes.

  4. In the next step, mix in vegetable cream and mustard, pack again and arrange on plates with the pasta. Serve garnished with rosemary.

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