Pasta with chanterelles and thyme in creamy sauce
2 servings
30 minutes
Pasta with chanterelles and thyme in creamy sauce is a true embodiment of culinary refinement and harmony of flavors. Chanterelles, with their delicate texture and light nutty taste, perfectly complement the aroma of fresh thyme, enhancing the dish's natural depth. The European roots of the recipe trace back to traditional Italian motifs where pasta plays the main role and sauces create a delicate symphony of flavors. The creamy softness of the sauce envelops each piece of spaghetti, creating a delightful balance between richness and lightness. This dish highlights the seasonal joy of foraging for wild mushrooms and transforms an ordinary meal into a gastronomic pleasure, especially when served with a glass of white wine. Pasta with chanterelles is an ideal choice for a cozy dinner where the subtlety of aromas and richness of flavor matter.
1
Wash the mushrooms well, let the water drain or dry them in a centrifuge.
- Chanterelles: 300 g
2
Crush unpeeled garlic with the flat side of a knife, finely chop the onion.
- Garlic: 1 clove
- Red onion: 1 piece
3
Melt the butter, add olive oil, and sauté the garlic over low heat until lightly golden, then remove it.
- Butter: 2 tablespoons
- Olive oil: 1 tablespoon
4
Add mushrooms, fry on 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.
- Chanterelles: 300 g
5
Add onion and thyme, cook everything over medium heat, shaking the pan occasionally for another 5 minutes.
- Red onion: 1 piece
- Thyme: 5 piece
6
Meanwhile, boil the pasta in salted water until al dente, then drain it.
- Spaghetti: 200 g
7
Pour cream over the mushrooms, add parsley, heat up, season with salt and pepper.
- Cream 10%: 150 ml
- Curly parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
8
Add pasta to the sauce, mix gently. Serve immediately.
- Spaghetti: 200 g