The chanterelle mushroom season is painfully short, but fortunately it can be enjoyed in frozen form all year round. Now I've brought you an indestructible, delicious, creamy recipe that's ready in record time!
Ingredients:
Salt, pepper
Fresh parsley greens
Preparation:
Add slightly salted water to the pasta. A mushrooms Meanwhile, wash and chop as you like. Crisp the garlic a little and fry in a little oil. Add the chanterelles, season with salt and pepper to taste and simmer for 8-10 minutes. Add a little cream and season with salt and pepper. grated parmesan, then scoop the spaghetti, cooked for a minute and a half, out of the pasta water. Toss slightly and serve immediately. Top with shavings of parmesan and sprinkle with fresh green herbs.
