Chantrelle Mushroom Pasta Bake Feature
Dinner, Pasta, Quick and Easy

Chantrelle Mushroom Pasta Bake

I love fall when the wild mushrooms shoot through the dense undergrowth of leaves and pine needles, their odd shapes like small little characters in nondescript attire.  I love morel mushrooms and lobster mushrooms (which oddly do taste like lobster!) but I must say my absolute favourite is the Chantrelle mushroom.  With a thick, meaty texture it’s the perfect mushroom to stand up to pasta and this dish is one of my favourites.

Chantrelle Mushrooms with Shallots and Spices Study

Chantrelle Mushrooms Study

Mushrooms are gaining in popularity in many types of cooking, which is great news as they have recently been lauded as being one of the highest sources of anti-oxidants.  Rich in B complex vitamins, Chantrelle mushrooms in particular, contain generous amounts of vitamin C and potassium, and are one of the most abundant sources of vitamin D.  In  addition, they boast healthy amounts of vitamin B1, vitamin B6, vitamin B12 (good for vegetarians), folate, copper and zinc.  These host of nutrients aid in brain and liver function, nerve, bone and heart health, and the immune system.  So if you’re on the fence about mushrooms, perhaps it’s time to give them a try and boost your body into better health!

Chantrelle Mushroom Pasta Bake

With Thanksgiving on the horizon, this dish can also act as a substitute for vegetarians who won’t be eating the usual Thanksgiving turkey, but want something substantial to include in the Thanksgiving meal.  Pair it with a couple of vegetable dishes, such as a Winter Stacked Salad with Fennel and PearCreamy Cauliflower SoupStuffed Holiday Acorn Squash, and a Fall Harvest Quinoa Bowl, finishing with some Sugar Cranberries and Healthy Pumpkin Pecan Bars and you’ll have yourself a Thanksgiving feast to rival any other!

Chantrelle Mushroom and Pasta Bake Closeup

Chantrelle Mushroom and Pasta Bake Closeup
5 from 2 votes

Chantrelle Mushroom Pasta Bake

A mushroom dish that is beyond compare!  Delicious!

Course Main Course, Pasta
Cuisine French
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Calories 339 kcal
Author Cleo


  • 2 ½ tablespoons butter
  • 14 ounces pasta (I used casarecce but penne or another type will do, or you can use gluten-free pasta)
  • 2 small leeks
  • 3 medium cloves garlic, minced
  • 1 pound Chantrelle mushrooms (in a pinch you could try Portobello mushrooms)
  • 1 cup vegetable broth
  • 2 ½ teaspoons fresh sage, or thyme, or a combination of both
  • ¼ teaspoon nutmeg (optional)
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 4 ounces mild goat cheese
  • 7 ounces Gruyère cheese (around 1 ½ cups)
  • 4 tablespoons parsley, chopped


  1. Preheat oven to 375ºF.  Butter a 12 inch baking dish and set aside

  2. Bring a large pot of water to a boil.  Put in pasta with a touch of olive oil.

  3. While the pasta is cooking, chop leeks but slicing and then quartering the slices, using the white parts only.  Cut mushrooms into halves or quarters but keep them quite large but not too thick.  

  4. In a skillet, melt the butter and when hot, add the leeks, sautéing approximately 3 minutes, until the begin to become translucent. Add garlic and sauté another 1 minute.  Add mushrooms and sauté about 4 to 5 minutes, or until you can see their juices.

  5. Check pasta, and remove and drain when done.  Raise heat in the skillet and add ½ cup of the vegetable stock and cook down until reduced by ½.  You will keep the remaining ½ cup of stock to thin the sauce, if needed.

  6. Stir in sage and/or thyme, nutmeg, salt and pepper.

  7. Put the pasta into a large bowl.

  8. With the mushroom mixture, add the goat cheese, breaking it up and stirring to make a sauce.  Thin with the vegetable stock if needed to get the desired consistency.  Add this mixture to the pasta and toss to coat.

  9. Put the pasta in the baking dish.  Sprinkle the Gruyère over the top.  Put in the oven and bake for 10-15 minutes, sprinkling with ½ the parsley about halfway through.  Remove from oven, sprinkle with the rest of the parsley.  Serve hot and enjoy!

Food for Thought: “Have courage for the great sorrows of life and patience for the small ones; and when you have labouriously accomplished your daily task, go to sleep in peace.  God is awake.”  ~ Victor Hugo

Chantrelle Mushroom Pasta Bake ~ a delicious mushroom dish will leave you wanting more!

4 thoughts on “Chantrelle Mushroom Pasta Bake”

  1. This sounds borderline sinful!! I love mushrooms and pasta, and together they are delicious! I also like how you have set a whole Thanksgiving Vegan menu! YUM!

    P.S. Loved the quote; seemed apt for a very Meh Monday I have had!

    1. It’s REALLY good! I already want to make it again. Ah, sadly this is not Vegan but Vegetarian. I’ll have to work on a Vegan version though. Here’s sending you virtual wishes for a better Monday!

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