Pasta with chanterelle mushrooms and ham

This dish combines aromatic chanterelles with hearty ham. A great and simple combination. Eierschwammerl, also known as chanterelles, are not only common in Germany and Austria, but all over the world. These little golden mushrooms can be found in many countries and climates, from Europe to North America and Asia. They grow in deciduous and coniferous forests, on meadows and in high mountains.

Chanterelles are not only delicious, but also rich in nutrients. They are an excellent source of vitamin D, various B vitamins and minerals such as iron and selenium. These mushrooms are also low in calories and contain fibre, which is good for digestion.

If you’re lucky, you might even find chanterelles in the wild while roaming the forest. Their characteristic golden yellow colour makes them easy to recognise.

Preparation time: 40 minutes




500 g chanterelle

1 onion

1 leek

150 g ham

1 tsp salt

Pepper from the mill

Olive oil

250 g pasta Linguine al Bronzo




  1. Finely chop the onion and leek. Fry the onion and leek in olive oil.
  2. Cut the ham into small cubes and fry briefly.
  3. Add the chanterelles and fry again and season with salt and pepper.
  4. In the meantime, cook the pasta according to the instructions on the packet, strain and toss in the sauce.
  5. Garnish with freshly cut leeks.