Pasta with chanterelles and cream

My parents just came back from a brief vacation in Switzerland and they brought me a little present: 225 grams of fresh chanterelles. I love chanterelles. Naturally, I wanted to do them justice, so I looked up some recipes in South-Tirol cookbooks and some special mushroom cookbooks and they pretty much all seemed to agree: chanterelles are best prepared using cream. Not a problem, I really like cream too!
First order of business then: sorting out the rest of the ingredients:

225 gr chanterelles
25 gr butter
1 small onion, chopped finely
2 cloves garlic, chopped finely
1 dried bay leaf
60 ml white wine, dry
250 ml (soy) cream
1 tsp fresh parsley, chopped
1/2 tsp freshly ground black pepper
3/4 tsp salt

The chanterelles need to be cleaned; the best way to do this is to brush the dirt off them lightly, then wash them in cold water and lay them out on a towel to dry.
The smaller chanterelles can stay intact, but the bigger ones should be cut into smaller pieces.

Aside from chopping the onion, garlic and parsley and grinding the pepper, that’s really all the prep you’ll need for this dish.

Next, melt the butter in a skillet on a low flame, then sautée the onion and garlic in it. After a few minutes, the onions should be glazed and golden, then it’s time to add the bay leaf, stir, and pour in the white wine.

Now you can add the main ingredient, the thing we’ve all been waiting for, ladies and gentlemen: the chanterellles!

I’m sorry, I got a little carried away there. Moving on… Stir the chanterelles in thoroughly, then add the cream and stir well. Leave it to stand on a low flame, stirring occasionally, for about 20-25 minutes.

After that time, the cooking liquid should have reduced somewhat. Finally, add in the parsley, salt and pepper.

Leave the dish to stand for about five minutes more after you’ve added these last few ingredients.

I like to serve this sauce over spaghetti, but of course you can use your pasta of choice. There are certainly plenty to choose from!

As they say in South-Tirol: buon appetito (or guten Appetit, if you should prefer to speak German there)!

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