Pasta with Chanterelles in Cream Sauce

Cooking method

1. Step 1:

   

   How do you make this pasta? Gather your ingredients first. Clean the fresh chanterelles of any forest debris and rinse them. If they're large, cut them into 2–3 pieces. Boil the mushrooms for 10–15 minutes, then drain the hot water and rinse them again. You can use any kind of pasta — spaghetti works too.

2. Step 2:

   

   Peel the onion, rinse it in cold water, and finely chop it.

3. Step 3:

   

   Heat a skillet until hot and add the chopped onion and the boiled mushrooms. Fry everything together for 5–7 minutes to cook off all the moisture.

4. Step 4:

   

   Meanwhile, in a separate pot, cook the pasta according to the package directions, then drain it in a colander to let the excess water run off.

5. Step 5:

   

   Add the cream to the skillet with the chanterelles and bring it to a boil. I recommend heavy cream, at least 33% fat — the fat helps the sauce thicken. If your cream is lighter, you can thicken the sauce by stirring a little flour into some cold cream first.

6. Step 6:

   

   Add the pasta to the hot chanterelle sauce and toss to combine. Plate it up and serve hot.

7. Step 7:

   

   If you like, sprinkle the finished dish with a little chopped fresh herbs when serving. Round it out with a fresh vegetable salad. Enjoy!