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Pasta with chanterelle mushrooms
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 540
  • Fat about 19g
  • Carbohydrates about 70g
  • Protein about 17g
This is needed
This is needed for 4 people
  • clarified butter
  • 350 g chanterelles, larger ones cut in half
  • 0.25 tsp salt
  • 2 spring onion incl. green part, cut into thin rings, greens set aside
  • 1 garlic clove, squeezed
  • 0.5 bunch sage, finely chopped
  • 1 dl white wine
  • 2 dl single cream for sauces
  • a little pepper
  • 0.5 tsp salt
  • 400 g egg noodles
  • salted water, boiling
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Heat the clarified butter in a non-stick frying pan. Fry the mushrooms for approx. 5 mins., season with salt, remove from the pan. Reduce the heat, sauté the onions, garlic and sage in the same pan. Pour in the wine and simmer for approx. 1 min. Pour in the single sauce cream, season and bring to the boil. Turn down the heat, reduce for approx. 2 mins.
Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta, add to the sauce along with the cooking water, mushrooms and reserved spring onion greens, mix. Plate up the pasta, season.

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