Chanterelle Spaghetti Ingredients
- Spaghetti (cooked) by number of servings
- Tomatoes 5 pieces (large, fleshy)
- Fresh basil with several leaves
- 2 cloves of garlic
- Carrot 1 piece
- Chanterelles 200 grams
- Salt to taste
- Pepper to taste
- Olive oil optional
- Butter 1 tablespoon
- Grated Parmesan Cheese for Serving
- Main Ingredients Carrot, Tomato, Garlic, Mushrooms
- Serving 4 servings
Saucepan, pan, kitchen knife, board, spatula, blender.
Step 1: prepare the ingredients.
Rinse the tomatoes, peel the carrots, garlic - from the husk.
Rinse the chanterelles thoroughly with water. It is better to dip the mushrooms in a deep plate, pour and rinse, changing the water several times. So even small grains of sand will depart. Dry the chanterelles after washing.
Step 2: fry the chanterelles.
Sauté the chanterelles in butter with half a clove of garlic. Fry for several minutes, stirring thoroughly, until the liquid released from the mushrooms evaporates.
Step 3: chop the tomatoes.
At the same time, peel the tomatoes and chop them in a blender with the remaining garlic. Add a little basil here and beat everything until smooth.
Step 4: stew tomatoes with chanterelles.
Pour the tomato mass into the pan and put on fire. Add finely chopped or grated carrots. Cook for 15 minutesstirring constantly so as not to burn.
After 15 minutes, add the fried chanterelles, the remaining basil, salt, pepper and a tablespoon of olive oil to the sauce. Stir and bring everything to a boil, and then remove the mushroom sauce from the heat.
Step 5: serve spaghetti with chanterelles.
Pour spaghetti, cooked al dente, with hot tomato sauce with chanterelles, garnish with grated Parmesan cheese and serve as a main dish. It is very tasty, just amazing! However, do not rely on my words, be sure to try it yourself. After all, cooking spaghetti with chanterelles is not at all difficult.
Enjoy your meal!
- In fact, champignons can be instead of chanterelles, but with chanterelles it is more aromatic, of course.