Noodles and Pasta: Ribbon Noodles Cavort in Chanterelle – Rosemary – Cream – Sauce

First remove the chanterelles from the glass and drain them through a sieve. Peel the onion and finely dice it. Bring the water for the ribbon pasta to the boil, add the oil and salt to the water and cook according to the instructions on the packet.

Fresh chanterelles can of course also be used. To do this, they must be cleaned thoroughly, larger mushrooms cut in half, then they are fried in a pan with 1 tablespoon of melted butter for about 5 - 6 minutes. Season lightly with salt and pepper.

Put the 2nd tablespoon of butter in a saucepan and sauté the onion cubes until translucent, do not brown, add the rosemary and heat briefly. Deglaze the onions with the wine and reduce well. Add the cream and heat briefly and season with salt and pepper. We put the mushrooms in the cream sauce, but if you prefer, you can put the chanterelles over the sauce afterwards.

Arrange the ribbon noodles on plates, pour the sauce over them and serve while still warm. As mentioned above, the chanterelles can also be placed directly over the sauce. Good Appetite