Creamy Pasta with Chanterelles

Rinse the chanterelles thoroughly and clean off any dirt. Cut larger mushrooms in half.

Bring a pot of salted water to a boil and cook the fettuccine until al dente.

Heat butter in a skillet, add finely diced onion, and sauté until translucent. Stir in minced garlic and cook for 1 minute.

Add the chanterelles and sauté over medium heat, stirring constantly, until the liquid evaporates and the mushrooms are golden brown, about 7–10 minutes.

Pour in the cream and add about 50 ml of pasta water. Stir well, reduce the heat, and simmer the sauce for 5–7 minutes until it thickens slightly. Season with salt and pepper to taste.

Toss the cooked fettuccine into the skillet with the sauce, mix well, warm through for 1 minute, then remove from heat.