Ingredients

• 400 g fresh chanterelle mushrooms (ideally foraged)

• ½ onion

• 1 pinch of salt

• freshly ground black pepper

• 2 tbsp olive oil or butter

• 1 bunch fresh parsley, finely chopped

• 60 g freshly grated Parmesan

• 400 g homemade fettuccine

Instructions

1. Prepare the chanterelles
Clean the mushrooms thoroughly and trim as needed. Halve or quarter any larger ones.

2. Sauté the onion
Finely chop the onion and sauté in a pan with olive oil or butter until translucent.

3. Cook the chanterelles
Add the chanterelles to the pan, season with salt and pepper, and cook over medium heat until their liquid has reduced a bit.

4. Cook the pasta
Meanwhile, cook the fresh fettuccine in plenty of salted water for 2–3 minutes until al dente.

5. Combine
Stir the chopped parsley into the chanterelles. Add the fettuccine directly from the pot to the pan along with a ladle of pasta water and toss everything together well.

6. Serve
Sprinkle generously with freshly grated Parmesan and serve immediately.

Enjoy!