SUPPLIES 2 persons:
250 grams tagliatelle
250 grams of beautiful large chanterelles
1 tablespoon sunflower oil and 1 tablespoon butter
1 small onion
2 garlic cloves
3 tablespoons parsley
2 sprigs of fresh thyme or 1 teaspoon of dried thyme
1 glass of white wine (or broth)
100 ml stroke or boiling cream
pepper and salt to taste
Method of preparation
Clean the mushrooms with kitchen paper. Cut the large chanterelles into pieces. Peel and chop the onion and garlic.
Heat the butter and oil in the frying pan. Fry the mushrooms on high heat until the moisture has disappeared. Then add the onion slices and the garlic. Bake with the mushrooms until they look glassy. Zip the thyme leaves off the twigs and add the thyme.
Deglaze with the wine or broth. On high heat until the moisture is almost gone. Now add the cream. Boil it just as well. Add parsley and salt and pepper if necessary.
Stir the sauce into the al dente pasta.