Spaghetti with chanterelles and aioli cream sauce

Name: Spaghetti with chanterelles and aioli cream sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Garlic clove; 1 very fresh egg (Gr. M); 1 TEASPOON medium hot mustard; 100 ml + 1 tablespoon of oil; 75 g Whipped cream; 7-10 Tbsp salt, pepper, sugar; 500 g Chanterelles; 1 Onion; 5 Stem(s) Thyme; 400 g Spaghetti; 100 g diced lean ham; 1 TABLESPOON Butter

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Garlic clove
1 very fresh egg (Gr. M)
1 TEASPOON medium hot mustard
100 ml + 1 tablespoon of oil
75 g Whipped cream
7-10 Tbsp salt, pepper, sugar
500 g Chanterelles
1 Onion
5 Stem(s) Thyme
400 g Spaghetti
100 g diced lean ham
1 TABLESPOON Butter

Directions

1
For the aioli, peel and coarsely chop the garlic. Puree the egg, mustard and garlic in a tall narrow mixing bowl with a hand blender until creamy. Add 100 ml oil in a fine jet and mix vigorously.
2
Allow the cream to run in as well. Season with salt, pepper and 1 pinch of sugar and put aside.
3
Rinse the chanterelles briefly in a sieve. Dab them dry immediately so that they do not absorb too much water and become spongy. Then clean them and cut them smaller if necessary. Peel and finely chop the onion.
4
Wash the thyme, shake dry and pluck the leaves from the stems.
5
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. In the meantime, fry the ham in a large pan without fat until crispy, remove. Heat 1 tbsp. oil in the pan and fry the chanterelles in it until golden brown all around.
6
Fry the onion and thyme briefly. Add butter. Season mushrooms with salt and pepper.
7
Drain the pasta and put it back into the pot. Mix well with diced ham, mushrooms and aioli and serve.