Pasta with Chanterelles and Thyme in Cream Sauce
Pasta and Pizza • European
Description
Pasta with chanterelles and thyme in cream sauce
Ingredients
- Spaghetti 5 oz
- Pickled Chanterelles 10 oz
- Garlic 1 clove
- Spanish onions 1 piece
- 10% cream 5 fl oz
- Parsley 1 bunch
- Thyme 5 pieces
- Salt to taste
- Ground Black Pepper to taste
- Butter 2 tablespoons
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Thoroughly wash the mushrooms, let the water drain or dry them in a centrifuge.
Step 2
Crush the unpeeled garlic with the flat side of a knife, finely chop the onion.
Step 3
Melt the butter, add the olive oil, and sauté the garlic over low heat until lightly golden, then remove it.
Step 4
Add the mushrooms, sauté over high heat while occasionally shaking the pan, as stirring may cause the mushrooms to lose their shape. Allow the released liquid to evaporate, then fry for another 5 minutes.
Step 5
Add the onion and thyme, cook everything over medium heat, again shaking the pan occasionally, for another 5 minutes.
Step 6
Meanwhile, boil the pasta in salted boiling water until al dente, then drain in a colander.
Step 7
Pour the cream into the mushrooms, add the parsley, warm it up, and season with salt and pepper.
Step 8
Add the pasta to the sauce, gently mix. Serve immediately.
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