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Spaghetti with chanterelle and zucchini sauce

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Ingredients for 4 servings:

  • 600g spaghetti
  • 350 g chanterelles
  • 150 g zucchini, cut into pieces or slices
  • 1 dash of soy sauce
  • 1 tsp, leveled curry paste
  • 1 onion(s), diced
  • 3 spring onions
  • 100 ml milk
  • 50g Gorgonzola
  • 1 pack of bacon, if desired
  • Spice(s) of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Own creation, alternative to cream

Sauté the onions over medium heat and add the zucchini. If desired, you can add a pack of bacon, but that’s a matter of taste. Clean the chanterelles thoroughly and pat them dry with kitchen towels. Then fry them with a little butter and the curry paste. Later, add the spring onions and deglaze with a dash of soy sauce. Now reduce the heat slightly and let the cheese melt. Add the milk and let everything simmer for another 2-3 minutes. Finally, taste and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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