Summary

Ingredients

• 500 g chanterelles
• 4 tablespoon wheat flour type 05
• 2 shallot (s), finely diced
• 1 clove garlic, finely diced
• 1 tablespoon rapeseed oil
• 2 tablespoon butter
• 2 tablespoon sour cream
• 1 bunch parsley, finely chopped
• 200 g ribbon noodles
• salt and pepper

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Instructions

1. To clean the chanterelles, I also use the flour and water method, as described by our long-time CK member Matti.
2. Put the mushrooms in a large plastic bag, sprinkle with plenty of flour, close the bag and shake until all the mushrooms are well covered with flour. Then pour into a large-hole colander and rinse off thoroughly with cold water. After most of the water has drained off, place the mushrooms on paper towels to dry them further. The dirt is almost completely washed away, then they are carefully sorted out and unsightly areas are cut away with a knife.
3. Heat the oil in a pan and fry the mushrooms vigorously. Then briefly sweat the shallot and garlic cubes. Then add the butter, let it melt, turning down the heat. After about 5 minutes, the mushrooms will be cooked through. Mix in the sour cream and most of the parsley. Now pepper and salt to taste.
4. Cook the pasta according to the packaging instructions, place them in a nest on the plates and place the chanterelles in the middle. Sprinkle the rest of the parsley on top and serve.