- 400 g of pasta like spaghetti
- 400 g of chanterelle mushrooms
- 250 ml of heavy cream
- 80 ml white wine
- 1 white onion
- 2 cloves of garlic
- 20 g of butter
- Parmesan cheese
- Cook the pasta al dente in boiling water according to the cooking time indicated on the package instructions.
- Clean the chanterelles well and cut the larger mushrooms in half.
- Melt the butter in a large skillet on medium-high heat. Add the the chopped onions and sauté for a few minutes. Once the onions are translucent, add the garlic. Sauté for 1-2 minutes. Add the chanterelles and sauté for a couple of minutes until they are golden brown.
- Pour in the white wine, bring to the boil and then lower the heat. Reduce your skillet to medium heat and pour in the heavy cream and cook for 1 minute over low heat. Add salt and black pepper.
- Drain the cooked pasta and add them to your skillet. Mix well and serve with parmesan cheese if desired.