Chanterelle Mushroom and Prosciutto Pasta

Pasta alla Boscaiola, 20-Minute Italian by Andrea Soranidis, Photography by Andrea Soranidis

Pasta alla Boscaiola, 20-Minute Italian by Andrea Soranidis, Photography by Andrea Soranidis

With Italian-born cook Andrea Soranidis’ 20-minute (or less!) recipes, you can enjoy classic Italian dishes without spending hours simmering sauce or slaving over a hot stove–and most importantly, without sacrificing the amazing flavours you love.

20-Minute Italian by Andrea SoranidisChoose from 75 speedy recipes, including vegetarian, gluten-free and dairy-free options, such as:

– Easy Pillowy Ricotta Gnocchi
– Spicy Shrimp & Zucchini Linguini
– Classic Italian Polpette (Meatballs)
– Black Pepper Mussels
– Speedy Spaghetti alla Nerano
– Fast Oven-Baked Chicken Cotolette (Breaded Chicken Cutlets)
– Classic Calamarata Pasta
– White Wine Veal Scaloppine
– 7-Ingredient Broccoli Pesto Pasta

No matter how hectic your schedule is, 20-Minute Italian is sure to have a quick and delicious recipe to please your palate.

20-Minute Italian: Your Traditional Favorites, Faster, Easier and with a Modern Twist is available at and Indigo.

Chanterelle Mushroom and Prosciutto Pasta


This filling, heart-warming pasta is the kind of comfort food I crave when the temperature drops and it’s just freezing out there.

This recipe is inspired by a traditional Italian pasta dish, tagliatelle alla boscaiola, which means “woodman’s tagliatelle.” This classic dish has many variations, but the most popular one includes wild or porcini mushrooms, Italian sausage and fresh double cream.

I wanted to lighten things up a little, so I’ve swapped the sausage with crispy Parma prosciutto and made a velvety, dairy-free sauce. And wow, I couldn’t expect it to taste any better!

Serves 4

12 oz (350 g) bucatini pasta

2 tbsp (30 ml) extra-virgin olive oil

1 shallot, finely minced

10 oz (280 g) chanterelle mushrooms

Sea salt and freshly cracked black pepper

1 tbsp (6 g) all-purpose flour, sifted

1⁄3 cup (85 ml) warm vegetable stock

A pinch of nutmeg

4 thin slices Parma prosciutto

1/2 cup (30 g) fresh parsley leaves, finely minced


Bring a large pot of water to a boil.

Lightly salt the boiling water, and fold in the pasta. Cook until al dente, according to package directions, about 8 minutes. While the pasta is still cooking, remove 1⁄4 cup (60 ml) of the water from the pot, and set it aside.

Heat 2 tablespoons (30 ml) of extra-virgin olive in a large pan over medium-low heat. Add the shallot and cook until it begins to turn golden, adding a bit of warm water if necessary

Add the mushrooms to the pan and sauté them for 5 minutes over medium-high heat, or until cooked through. Season with sea salt and black pepper to taste.

Sprinkle the mushroom mixture with the flour, then pour in the warm stock and gently stir all the ingredients together. Continue to cook until the sauce thickens, about 2 minutes. Season with the nutmeg, and sea salt and black pepper to taste, and remove the pan from the heat.

Place the thin slices of Parma prosciutto in between paper towels, and microwave them on high heat for 1 minute. Remove the paper towel from the top, and allow the prosciutto slices to cool down and dry up for a couple of minutes, then break them into small bits.

Drain the pasta and add it to the pan with the chanterelle mushroom sauce. Pour in the reserved cooking water, and return to the heat. Cook until the sauce is velvety and creamy, about 2 minutes, tossing to combine all the ingredients.

Remove the pan from the heat, and stir in the crispy prosciutto bits and the parsley. Sprinkle withblack pepper.

Reprinted with permission from 20-Minute Italian by Andrea Soranidis, Page Street Publishing Co. 2019.

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