Creamy chanterelle pasta

I´m not sure if chanterelle are common mushrooms which you you can buy all over the world but anyhow in Austria they´re seasonal during July and August and since I couldn´t wait to go and find mushrooms, I went last weekend. Well compared to my “crop” in mid July I

didn´t find a lot this time yet. When I go to collect mushrooms I normally sell them or I freeze some of them, so I can have this pasta anytime of the year. This time I made some delicious chanterelle pasta with a few delicious and fresh ingredients. This pasta recipe is definitely one of my favorite dishes all over the year. (: By the way I will have another recipe with chanterelle coming soon…

Enjoy!

N&N

This is what you will need  (for 4 servings):

• 400g pasta
• 250 ml heavy cream
• 1 onion
• 4 carrots
• 300g chanterelle mushrooms
• 40g of butter
• salt, pepper
• parsley

Wash& clean your chanterelle mushrooms thoroughly. Cut them into bite-sized pieces. Chop your onions and carrots into dices. Cook your pasta in a large pot of cooking water. Heat a pan and let the butter melt, add the onion and let them roast until they´re glazed. Add the carrots and the mushrooms. Let them roast for a while, you will recognize how juicy the chanterelle are because they consist of lots of water. Let the water evaporate then your ready to add the heavy cream, salt, pepper and of course the parsley. Meanwhile your pasta should be ready and of course drained. Add the pasta to the sauce and serve.

Bon Appetit! (:

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