Summary

Ingredients

• 200 g chanterelles, (fresh)
• 10 g porcini mushrooms, (dried)
• 250 g pasta
• 50 g butter
• 2 spring onion (s)
• 2 cloves garlic
• 3 egg (s)
• 1 tablespoon white wine
• 2 tablespoon parmesan
• salt and pepper
• parsley

Print Recipe Pin Recipe

Instructions

1. Soak the boletus in as little water as possible for 30 minutes. Then take it out and cut it very small. In a large pan, sauté in butter with the finely chopped spring onions and garlic cloves. Add the chanterelles and sauté briefly, salt.
2. Whisk the eggs with 1 tablespoon of porcini mushroom soaking water, 1 tablespoon of white wine and the very finely grated Parmesan.
3. Boil the spaghetti, drain, transfer to a bowl that has been rinsed hot, pour the egg mixture over it and stir everything together very quickly. Pour the steamed mushroom mixture over it and then fold in as well. Top with finely chopped parsley and pour black pepper over it with the pepper mill.
4. You can of course also use other forest mushrooms.