Clean mushrooms and chanterelles, wash if necessary
Halve or quarter depending on size. Peel and finely dice the onion
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente
Heat the fat in a frying pan. Sauté the onion in it. Add the mushrooms and chanterelles and fry vigorously for approx. 5 minutes. Deglaze with about 1/4 l water and cream, bring to the boil and simmer for about 5 minutes. Thicken with sauce thickener. Season to taste with salt, pepper and lemon juice
Wash the parsley and chop it except for one thing. Stir into the sauce. Drain the pasta and serve with the sauce. Garnish with the rest of the parsley