Chanterelle spaghetti

Ingredients for 4 servings:

• 250 g whole wheat spaghetti
• 450 g chanterelles, fresh
• 2 cans of chopped tomatoes (400 g each)
• ½ bunch of spring onions
• 2 garlic cloves
• 40 g Parmesan, freshly grated
• 2 tbsp thyme leaves
• 1 tbsp balsamic vinegar
• ½ tsp sugar
• 2 tbsp olive oil
• 150 g mini mozzarella
• 3 tbsp basil, fresh and finely chopped
• salt and pepper

Instructions

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

Finely chop the garlic and slice the spring onions into thin rings. Clean the chanterelles and cut them into bite-sized pieces. Briefly fry the onions and garlic in olive oil, add the mushrooms and thyme, and cook for another 2 minutes. Deglaze with the tomatoes and simmer for 5 minutes. Add the grated Parmesan cheese and season with pepper, salt, sugar, and balsamic vinegar. Fold in the warm spaghetti prepared according to the package instructions. Sprinkle with the mozzarella balls. Cover and turn off the heat until the cheese melts for 2 minutes. Serve sprinkled with basil.