Chanterelle Tagliatelle

For the chanterelle tagliatelle, bring plenty of salted water to the boil in a large pot, add the tagliatelle and cook until “al dente”.

In the meantime, clean the chanterelles and cut into bite-sized pieces. Then sauté the chopped onion in a little heated butter until translucent. Add the chanterelle and sauté as well. Season with salt, pepper and garlic. Add about 1-2 tablespoons of water and cook the mushrooms at low temperature.

Strain the tagliatelle, which have been cooked to al dente in the meantime, drain them and mix them with the mushrooms. Add chopped parsley and season again with salt and pepper.

Arrange the chanterelle tagliatelle in preheated, deep plates and serve sprinkled with grated Parmesan.

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