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Chicken, Chanterelle & Dried Tomato Linguine
recipe image
Created by wmr_admin, Friday, 04 October 2019


This is very flexible and flavorful recipe, suitable for entertaining. Wine, cream, mushrooms, and some other stuff.

  • 2 T. butter
  • 1 lb chanterelles, chopped
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1.5 lbs boneless skinless chicken thighs, cut into strips
  • 2 T. flour
  • 2 t. salt
  • 1/2 t. fresh ground black pepper
  • 1 T. fresh rosemary, minced
  • 2 oz. dried tomatoes, soaked, drained and julienned
  • 1 C. dry rosé wine
  • 1 C. heavy cream
  • 12 oz. dry linguine



  1. Sauté chanterelles in butter over high heat until dry.
  2. Reduce heat to medium, add the onions and sauté until translucent.
  3. Add garlic and chicken, stir and cook 5 minutes without any browning.
  4. Sprinkle with flour, salt, pepper and rosemary. Stir and cook a couple of minutes.
  5. Add tomatoes and wine, bring to a boil and stir for 2 minutes.
  6. Add cream, reduce to a low simmer, cover and cook for 15 minutes.
  7. Adjust seasonings.
  8. Meanwhile cook the pasta in heavily salted water until al dente. Drain.
  9. Serve sauce over pasta.



Additional Tips

This works with almost any medium flavored mushroom, any herb or booze, with or without tomatoes, etc. Serve with a salad or roasted broccoli, and with the wine used in the sauce.

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