Tagliatelle with Cream Sauce and Chanterelles

Ingredients

• 400 g whole wheat tagliatelle
• Salt
• 500 g chanterelles
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 lemon
• 100 ml heavy cream
• 100 ml milk (3.5% fat)
• 2 tbsp crème fraîche
• 50 g Parmesan (1 piece)
• white pepper
• thyme (for garnish)

Instructions

1. 1.

   Cook the tagliatelle in salted water until al dente. Clean and slice the chanterelles. Peel and finely chop the shallot and garlic. Squeeze the lemon juice. Quickly brown the chanterelles in hot oil, then remove them from the pan. In the same pan, sauté the shallot and garlic briefly, then deglaze with the lemon juice. Stir in the cream, milk, and crème fraîche. Return the chanterelles to the sauce and let it simmer for 1–2 minutes. Season with salt and pepper.

2. 2.

   Grate the parmesan. Drain the tagliatelle and arrange on plates. Pour the chanterelle sauce over them. Garnish with thyme and sprinkle grated parmesan before serving.