Spaghetti with chanterelles
2 servings
15 minutes
Chanterelles are almost the only wild mushrooms that Europeans don't mind picking and eating with their own hands. The only others are perhaps porcin
Calories383.4kcal
Proteins9.9grams
Fats20.1grams
Carbohydrates39.6grams
Spaghetti
100
g
Butter
30
g
Chanterelles
70
g
Garlic
2
clove
Chicken broth
150
ml
Olive oil
10
ml
Parsley
15
g
Ground black pepper
to taste
Salt
to taste
1
Boil the spaghetti in a large amount of salted boiling water until al dente.
- Spaghetti: 100 g
- Salt: to taste
2
Place the chanterelles in a large deep pan and fry in vegetable oil for 10-15 minutes. Then add broth, butter, minced garlic, and parsley leaves. Season with salt and pepper. Reduce to a thick sauce consistency.
- Chanterelles: 70 g
- Olive oil: 10 ml
- Chicken broth: 150 ml
- Butter: 30 g
- Garlic: 2 cloves
- Parsley: 15 g
- Ground black pepper: to taste
3
Put the pasta in the pan and mix. Also add 1-2 white mushrooms chopped in a blender. Mix and heat for 2-3 minutes to combine the pasta and sauce.
- Spaghetti: 100 g
- Dried porcini mushrooms: 1 g
4
Serve the pasta on plates, sprinkle with herbs, and bring to the table.
- Parsley: 15 g
