These crazy looking mushrooms are just delicious. I have to admit – a little annoying to prepare, as you have to clean them quite a bit. Best is to brush them to remove any soil rests or, if you prepare them directly, I sneakily used water and patted them dry straight away. The problem with water is, that the mushrooms suck it up…

See the recipe here:

Ingredients for 4
500g chantarelle mushrooms
10g fresh chives, chopped
150g bacon bits
1 onion, chopped
2 splashes of white wine
Salt & pepper
Olive oil
1 teaspoon butter
250ml liquid cream
500g Tagliatelle

Prepare the chantarelle mushrooms by cleaning them. Peel and chop the onion and fry in a pan with the butter and a little olive oil. Add the bacon bits and chantarelle mushrooms. If the mushrooms lose water, drain but keep the liquid.

Meanwhile heat water in a pot and prepare the pasta according to the pack.

When the mushroom mix is cooking, deglaze with 2 generous splashes of white wine (and any additional mushroom “water” that you might have drained) and let simmer for a few minutes. Now add the liquid cream and chopped chives. Add salt and pepper to the mix.

When the pasta is ready add the mushroom mix on top and serve immediately. Sprikle a few fresh chives on top as decoration. Enjoy!