Fettucini with Chanterelles and Hazelnuts

One of my absolute favorite mushrooms comes in season in the winter: chanterelles. They are woodsy, rich, earthy and everything other mushrooms wish they could be. They are the star of this dish that also includes toasted hazelnuts and fresh herbs in a light wine sauce. If you can't find chanterelles, cremini mushrooms are a great substitute.

Fettucini with Chanterelles and Hazelnuts

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Serves: 4 Total Time: 50 minutes


  • 1 package of your favorite Fettuccini
  • 1 cup hazelnuts
  • 6 tablespoons butter
  • 1 pound fresh chanterelle mushrooms, thickly sliced (you can also use oyster, button or cremini mushrooms)
  • Salt and fresh pepper
  • 1 large shallot, minced
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped Italian parsley
  • Pinch of crushed red pepper
  • 2 tablespoons sherry vinegar
  • ½ cup organic chicken stock
  • ½ cup white wine
  • 1/4 cup snipped chives
  • Parmigiano Reggiano, to sprinkle on top


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