John Myers
Ingredients for 2 servings:
- 250 g pasta (farfalle)
- 100 g chanterelles
- 1 shallot(s)
- ½ bunch of spring onions
- 100 g yogurt
- 1 tbsp mayonnaise (salad cream)
- 2 tbsp parsley, finely chopped
- 1 sprig(s) tarragon
- salt and pepper
- curry powder
- oil
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Cook the farfalle in salted water for about 10 minutes until al dente, drain, and set aside to drain. Trim the chanterelles and slice the larger ones. Finely chop the shallots. Clean the spring onions thoroughly. Slice the green parts diagonally into thin rings and finely chop the white parts. Heat a little oil in a pan and sauté the shallots and chopped spring onions. Add the chanterelles and sauté for a few minutes. Then season everything with salt and pepper. Place the pasta in a bowl with the hot mushroom and shallot mixture and the sliced spring onion greens and mix well. Mix the yogurt with a little curry (amount and type of curry to taste), the salad cream, and the parsley, season with salt, and stir into the salad. Let the pasta salad sit for about 1 hour, season again, and serve garnished with tarragon. Almost any vegetable can be swapped for the chanterelles or added to the salad.
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