Macaroni in chanterelle sauce

Name: Macaroni in chanterelle sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

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
Clean mushrooms and chanterelles, wash if necessary
2
Halve or quarter depending on size. Peel and finely dice the onion
3
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente
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
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