Tagliatelle with chanterelles and truffle oil

Boil the pasta until al dente.

Wash and dry the mushrooms with a paper towel.

Chop the onion and garlic into small cubes.

Sauté the chanterelles, onion, and garlic with a sprig of thyme for 3-4 minutes in a heated pan.

Add cream, salt, and pepper to the onion-mushroom mixture. Stirring constantly, simmer the sauce for 3 minutes. Remove the thyme sprig.

Combine the cooked pasta with the sauce and mix well.

Place the cooked pasta on a plate, garnish with chopped parsley, and drizzle with truffle oil.