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CHANTERELLE SAUCE WITH GREEN GARDEN HERBS PASTA
My personal favorite chanterelle sauce recipe tastes a bit “lighter” than the usual chanterelle sauce you will get in Austrian restaurants. I added Zucchini and LOTS of chives..
Prep Time 15 minutes
Cook Time 15 minutes
Servings
portions
Ingredients
  • 250 g chanterelles 0.5 lb / 8-9 oz
  • 1 small onion
  • 2 cloves garlic
  • 1 small zucchini 250 g / 0.5 lb / 8-9 oz
  • 100 ml cream 0.4-0.5 US cup
  • 4-5 tbsp. oil
  • ~300 g pasta e.g. green pasta with spinach or herbs
  • salt
  • pepper
Prep Time 15 minutes
Cook Time 15 minutes
Servings
portions
Ingredients
  • 250 g chanterelles 0.5 lb / 8-9 oz
  • 1 small onion
  • 2 cloves garlic
  • 1 small zucchini 250 g / 0.5 lb / 8-9 oz
  • 100 ml cream 0.4-0.5 US cup
  • 4-5 tbsp. oil
  • ~300 g pasta e.g. green pasta with spinach or herbs
  • salt
  • pepper
Instructions
  1. Bring to boil a pot of water. Add pasta (+ 1 pinch of salt). Cook until al dente. Drain the water.
  2. Clean the chanterelles carefully with a paper towel and /or a pastry brush. (Do not wash them!) Cut into pieces.
  3. Chop small the onion, the zucchini and the chives. Press or chop small the garlic.
  4. Heat up a pan with 4-5 tbsp. of oil. Add the onion and cook until translucent.
  5. Add garlic and chanterelles. Cook until the chanterelles are soft (high to medium heat for just a few minutes, eventually add more oil).
  6. Add the zucchini and the cream. Stir regularly. Cook for another few minutes (I prefer when the zucchini is not too soft). Salt and pepper.
  7. Serve with the pasta and add chives on top.
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