Pasta with chanterelles and thyme
4 servings
30 minutes
Ilya Karpaev, chef of the Kislovsky restaurant, shared the recipe with us.
Calories831.9kcal
Proteins24.2grams
Fats45.4grams
Carbohydrates78.9grams
Spaghetti
400
g
Chanterelles
400
g
Onion
60
g
Butter
80
g
Olive oil
80
ml
Garlic
40
g
Thyme
8
sprig
Salt
to taste
Ground black pepper
to taste
Chicken broth
800
ml
1
Peel and finely chop the onion. Do the same with the garlic.
- Onion: 60 g
- Garlic: 40 g
2
Wash the chanterelles and dry them with a paper towel.
- Chanterelles: 400 g
3
Heat the pan and sauté the onion in a mixture of butter and olive oil until translucent.
- Onion: 60 g
- Butter: 80 g
- Olive oil: 80 ml
4
Add chanterelles, garlic, and thyme to the onion. Sauté over medium heat until the mushrooms are cooked.
- Chanterelles: 400 g
- Garlic: 40 g
- Thyme: 8 sprigs
5
Add chicken broth to the chanterelles and simmer on low heat until it thickens into a sauce, stirring constantly.
- Chicken broth: 800 ml
6
Boil the pasta in salted boiling water until al dente.
- Spaghetti: 400 g
7
Add grated Parmesan and pasta to the mushrooms in the sauce.
- Parmesan (Parmigiano Reggiano): 80 g
- Spaghetti: 400 g
8
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
9
Mix
10
Serve!
