Noodles in chanterelle cream

Name: Noodles in chanterelle cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Chanterelles; 3 Shallots; 50 g Farmer's ham; 400 g ribbon noodles; 7-10 Tbsp (e.g. Mafaldine); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil; 1 (10 g) str. tbsp. flour; 200 g Whipped cream; 3-4 Stem(s) Basil (e.g. red)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Chanterelles
3 Shallots
50 g Farmer's ham
400 g ribbon noodles
7-10 Tbsp (e.g. Mafaldine)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Olive oil
1 (10 g) str. tbsp. flour
200 g Whipped cream
3-4 Stem(s) Basil (e.g. red)

Directions

1
Clean the chanterelles and remove earth or sand with a brush or kitchen paper. Remove any earth by washing briefly. Leave mushrooms whole or cut in half, depending on size. Peel and chop the shallots.
2
Cut the ham into pieces. Cook pasta in boiling salted water according to package instructions.
3
Heat the oil in a large frying pan. Fry the ham in it until crispy. Take it out. Fry the chanterelles and shallots in the frying fat while turning for about 5 minutes. Season with salt and pepper.
4
Dust the mushrooms with flour and sauté briefly. While stirring, add 1⁄4 l water and cream, bring to the boil and simmer for about 5 minutes.
5
Wash the basil, shake dry and pluck the leaves. Stir the ham into the sauce. Season to taste with salt and pepper. Drain the pasta and mix with the sauce. Garnish with basil.