Macaroni in chanterelle sauce

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 3
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 200 g Mushrooms
  • 200-250 g Chanterelles
  • 1 medium onion
  • 400 g short macaroni
  • 7-10 Tbsp salt, white pepper
  • 1-2 TABLESPOONS butter/margarine
  • 200-250 g Whipped cream
  • 3 TABLESPOONS sauce thickener
  • 1 TABLESPOON Lemon juice or white wine
  • 1/2 bunch Parsley

Directions

  1. 1

    Clean mushrooms and chanterelles, wash if necessary

  2. 2

    Halve or quarter depending on size. Peel and finely dice the onion

  3. 3

    Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente

  4. 4

    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

  5. 5

    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

Nutrition Facts

KCAL
570 kcal
CARBS
85 g
FATS
16 g
PROTEINS
17 g

Categories & Tags

Main DishesPasta