A quick and comforting pasta sauce that puts seasonal chanterelle mushrooms in the spotlight. You could easily substitute another wild mushroom while the season lasts, or a chestnut mushroom during the rest of the year.
Serves 2:
25g butter
1 garlic clove, halved
2-3 sprigs of thyme, leaves stripped
150g chanterelle mushrooms
100ml double cream
25g parmesan, grated (plus more to serve)
Salt and pepper to taste
Clean the chanterelles with a dry cloth or pastry brush. Add the butter to a pan and melt, before adding the two halves of garlic and thyme leaves. Sweat gently for a couple of minutes then remove the garlic. Add the chanterelles and cook on a low heat until tender. Stir in the double cream and parmesan and heat until warm. Season to taste.
Serve with tagliatelle or courgette spirals and an extra grating of parmesan.
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