John Myers
Spaghetti in Chanterelle Cream Sauce
The perfect spaghetti in chanterelle cream sauce recipe with a picture and simple step-by-step instructions.
- 1 Medium sized jar Chanterelles
- 1 Pc. Onion
- 1 tbsp Extra virgin olive oil
- 1 tbsp Butter
- 100 ml Vegetable broth
- 200 ml Cream
- 2 tbsp Chopped parsley
- Salt pepper
- Pour 1 can of chanterelles through a sieve and collect the stock
- Check the chanterelles for cleanliness or remove the remains of e.g. pine needles
- Heat the olive oil and sauté the onion until translucent over medium heat. (Don’t let it turn brown)
- Add the dried chanterelles and butter, season with salt and fry lightly.
- Deglaze with some of the collected chanterelle stock and add the vegetable stock after 5 minutes.
- Remove half of the chanterelles, fill the rest with the cream and puree.
- Add the removed chanterelles and reduce everything until it has a creamy consistency.
- Add the freshly chopped parsley and season with salt and pepper.
- Put the spaghetti that has been cooked in the meantime into preheated plates, pour the finished sauce over it and sprinkle with some chopped parsley.
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