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Chanterelle Fettuccine Alfredo

Everyone loves pasta. From kids to Grandparents, I think we can all say that it's a favourite. But how often do we get to have a Chef designed recipe to use at home? Chef Kevin Funk, a local Manitoban chef, has been generous enough to share a delicious sauce recipe with us and so we thought everyone should have access to it. You can check out his website for more recipe inspiration and to find links to his social media and youtube videos.

This is made with dried chanterelles, which have a nutty, savoury, buttery flavour that goes with a creamy pasta like butter on toast.

Let us know what you think in the comments if you make it, and subscribe to our site to be updated on new recipes or products.

So here it is!

Chanterelle Fettuccine Alfredo

By Chef Kevin Funk

(serves 4-5)


- 500 g fettuccini (make your own if you have time)

- 200 g mozzarella approximately 1 1/2 cups

- 250 g Parmesan approximately 2 cups (1/2 cup set aside to garnish)

- 1/4 cup butter

- 1 yellow onion, diced

- 3 cloves garlic minced

- 1 cup broth, veggie, chicken or mushroom are good. Bone and Marrow broth is a great brand.

-1/2 hot water (to rehydrate dried mushrooms)

- 2 cups heavy cream

- Juice of 1/2 a lemon, 1-2 Tablespoons

- 1 teaspoon chili powder

- 1 teaspoon paprika

- 1 teaspoon cornstarch

- Salt & Pepper to taste, start with 1/4 teaspoon each and add as desired

- 10-14 g dried Wildland Foods chanterelles

Click image to view product


1) Cover dried mushrooms in half a cup of hot water and set aside 15 minutes.

2) Brown the butter in medium sized saucepan on medium low heat (do not burn).

3) Add onions and cook on medium heat until translucent, 5-10 minutes.

4) Add garlic and rehydrated mushrooms and sauté 5 minutes on medium low heat (set aside some mushrooms after cooking if you wish to garnish pasta with them or

add to sauce).

5) Now is a good time to boil water for pasta and cook (boil noodles/ strain / rinse as directed on package).

6) Incorporate spices, salt and pepper, lemon juice to your onions, garlic and mushrooms and add broth and bring to a slow rolling boil on medium heat.

7) Turn heat to low and add cream.

8) Add starch and mix well so it isn’t clumpy. Sauce will thicken a touch.

9) Add 200 g shredded mozzarella and 200 g shredded Parmesan (reserve 50 g for topping once platted), stir constantly.

10) Leave on low for 10 minutes.

11) Top fettuccine with sauce, garnish with parsley and mushrooms. Shred over the remainder of the Parmesan.

12) Serve and ENJOY!

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