Porot laiduntavat metsässä

Creamy chanterelle pasta with crispy reindeer crumble

Creamy chanterelle pasta with crispy reindeer crumble

Preparation time 20


4 portions

Valmistusaika 30 minuuttia


  • 100–150g Lapin Liha’s cold-smoked reindeer meat crumble
  • 300 g chanterelles
  • 500 g pasta (e.g., bavette or spaghetti)
  • 1 clove of garlic, minced
  • 2 dl creme fraiche
  • 2 dl cream
  • 1 tbsp butter
  • 4 tbsp oil
  • 1 dl chopped parsley
  • 1.5 dl pecorino, grated
  • salt and pepper


  1. Fry the chanterelles on high heat with 1 tsp of oil until the liquid evaporates. When the mushrooms feel dry, add ½ tbsp of oil, 1 tbsp of butter, garlic, and ½ tsp of salt. Fry for a few minutes.
  2. Boil the pasta water in a large pot. When the water starts to boil, add salt. Add your chosen pasta.
  3. Heat the oil on a pan until it’s hot. Add the reindeer meat crumble and fry for a few minutes until the hack gets a crispy surface. Add butter and reduce the heat. Let it cook for a few minutes.
  4. Cook the pasta until it’s almost done. Pour out the cooking water, but save about ½ dl.
  5. Reduce cream and crème fraîche for a few minutes. Season with salt and pepper (remember that the reindeer hack is salty).
  6. Put the pasta back in the pot, add 1 tbsp of pasta water and 1 tbsp of olive oil. Mix the warm cream mixture, the chanterelles, and half of the parsley into the pasta.
  7. Divide onto deep plates and spoon over plenty of crispy reindeer crumble, grated pecorino, and the rest of the parsley.
  8. Serve with freshly ground black pepper and a few drops of olive oil.

Discover our delicious meat products.

  • Cold-smoked reindeer roast, 
half piece
  • Salt cured reindeer topside
  • Reindeer hind leg
  • Sautéed reindeer 240 g

Get inspired by our receipes.

  • Hanna G’s style reindeer tortillas
  • Pita breads stuffed with sautéed red deer
  • Reindeer sirloin with Hasselback potatoes, chanterelle sauce, and rowanberries
  • Wild reindeer-potato salad