Ribbon pasta with chanterelles in rosemary cream

Ingredients for 4 servings:

• 500 g chanterelles
• 2 tbsp rosemary, fresh, finely chopped
• 1 medium-sized onion(s), finely diced
• 1 tbsp butter
• 100 ml white wine or 100 ml water with 2 tbsp balsamic vinegar bianco
• 250 ml cream
• 1 tbsp oil
• 500 g tagliatelle, green or white
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Clean the chanterelles and chop any larger mushrooms. Chop the fresh rosemary needles. For the rosemary cream, sauté the onion in butter, do not brown. Deglaze with the wine or water/vinegar mixture, add rosemary to taste, and simmer thoroughly. Carefully add the rosemary, let it simmer briefly, then season to taste and add more rosemary if necessary. Stir in the cream and heat through. Season with salt and pepper. Cook the tagliatelle in salted water until al dente. Heat the oil, add a little butter to taste, and fry the chanterelles for about 5 minutes. Arrange the pasta on plates, pour the rosemary cream over it, and scatter the chanterelles on top.