Ingredients Serves 4
- 9 oz/250 g spaghetti
- 3 cups chanterelles
- 1 onion
- 1 clove garlic
- 1/2 cup cream (10%)
- Small bunch parseley
- 1 tsp salt
- 1/3 tsp pepper
Cut the chanterelles into small pieces, cut the onion into half moon slices, slightly crush the garlic, chop the parsley finely.
Cook spaghetti according to the package instructions. Drain pasta in a collander.
Fry the garlic over low heat for 5 mintues until golden-brown, then remove it from the pan.
Increase the heat till medium level, add the mushrooms and saute for 5 minutes stiring occationally.
Add the onion, stir and cook for 3 minutes.
Then add the cream, parsley, season with salt and pepper. Bring to boiling.
Add cooked spaghetti, mix thoroughly and serve.