Pasta with Sautéed Chanterelles
Try this autumnal pasta featuring sautéed chanterelle mushrooms. More recipes for the mushroom season can be found at Spoonsparrow.
Ingredients
- 400 g whole wheat pappardelle
- Salt
- 1 onion
- 2 Garlic cloves
- 600 g chanterelle mushrooms
- 30 g butter (2 tbsp)
- 1 stalk rosemary
- 1 stalk thyme
- 2 stalks Parsley
- 120 ml Vegetable broth
- 150 g heavy cream
- black pepper (freshly ground)
Instructions
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1.
Cook the pasta according to package instructions in plenty of boiling salted water until al dente.
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2.
Meanwhile, peel and finely chop the onion and garlic. Clean the mushrooms and cut them in half if large. In a hot pan melt the butter, then sauté the onion with the garlic. Add the mushrooms and cook until their liquid has evaporated. Wash the herbs, shake dry, finely chop, and mix into the mushrooms. Deglaze with vegetable broth and pour in the cream. Season with salt and pepper and simmer over medium heat for about 7 minutes.
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3.
Drain the pasta in a colander, let it drain, then serve on preheated plates alongside the mushroom sauce.