Pasta with chanterelle mushrooms

Pasta with chanterelle mushrooms

Total: 30 min. | Active: 30 min.
Nutritional value / person: 540 kcal
, Fat: 19 g
, Carbohydrate: 70 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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clarified butter
350 g chanterelles, larger ones cut in half
¼ tsp salt
2 spring onions incl. green parts, cut into thin rings, greens set aside
1 garlic clove, squeezed
½ bunch sage, finely chopped
1 dl white wine
2 dl single cream for sauces
½ tsp salt
a little pepper


400 g egg noodles
salted water, boiling
salt and pepper to taste
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How it's done

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Heat the clarified butter in a non-stick frying pan. Fry the mushrooms for approx. 5 mins., season with salt, remove from the pan. Reduce the heat, sauté the onions, garlic and sage in the same pan. Pour in the wine and simmer for approx. 1 min. Pour in the single sauce cream, season and bring to the boil. Turn down the heat, reduce for approx. 2 mins.


Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta, add to the sauce along with the cooking water, mushrooms and reserved spring onion greens, mix. Plate up the pasta, season.

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