Chanterelle Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g whole wheat spahetti
- 450 g chanterelles, fresh
- 2 cans tomatoes, chunky
- 0.5 ½ bunch spring onion (s)
- 2 cloves garlic)
- 40 g parmesan, freshly rated
- 2 tablespoon thyme leaves
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon ½ sugar
- 2 tablespoon olive oil
- 150 g mini mozzarella
- 3 tablespoon basil, fresh and finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic, cut the spring onions into thin rings. Clean the chanterelles and cut into bite-sized pieces.
- Then fry the onions and garlic briefly in the olive oil, add the mushrooms and thyme and fry for another 2 minutes. Deglaze with the tomatoes and simmer for 5 minutes. Add the grated parmesan and season with pepper, salt, sugar and balsamic vinegar.
- Fold in the warm spaghetti prepared according to the package instructions.
- Sprinkle with the mozzarella balls. With the lid closed and the stove switched off, let the cheese melt for 2 minutes. Serve sprinkled with basil.
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