Tagliatelle with Mushroom Sauce

Ingredients

• 500 g Tagliatelle
• 250 g Mushrooms
• 250 g fresh chanterelles
• 1 Red Onion
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml dry white wine
• 300 ml heavy cream (at least 30% fat)
• 2 tbsp freshly chopped thyme
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Clean the mushrooms without cutting them. Peel the onion and garlic; slice the onion into thin strips and finely mince the garlic.

2. 2.

   Heat the oil in a pan and sauté the onion and garlic. Add the mushrooms and cook until their liquid has evaporated.

3. 3.

   Deglaze with wine, pour in the cream, stir in thyme, and season with salt and pepper. Simmer gently over medium heat for about 10 minutes until slightly thickened.

4. 4.

   Drain the pasta, let it drain well, then add to the mushroom sauce. Toss everything together and serve on preheated plates.