Everything You Need to Know About Foraging Mushrooms

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Spaghetti with Chanterelle Mushrooms and Parsley

Ingredients (for 2 people):

• 1 garlic clove
• 1 egg
• 1 tsp medium hot mustard
• 2/5 cup + 1 tbsp vegetable oil
• 1/2 cup whipping cream
• 3 cups fresh chanterelles
• 1 onion
• 5 sprigs of thyme
• 2 cups spaghetti
• 1 tbsp butter
• Salt and pepper (to season)

Instructions:

1. For the aioli, peel and roughly chop the garlic clove. It is best to puree the egg, mustard and garlic with a hand blender until you get a creamy mass. Then pour in 100 ml of oil in a fine stream and mix. Pour in the cream and the oil. Season with salt, pepper and a pinch of sugar and set aside.
2. Rinse the chanterelles briefly in a sieve. Pat dry immediately or you will absorb too much water and become spongy. Then clean and cut into smaller pieces if you like. Peel the onion and chop finely. Wash the thyme, shake dry and pluck the leaves from the stems.
   Meanwhile, heat 1 tablespoon of oil in a pan and fry the chanterelles until golden brown all over. Fry the onion and thyme briefly. add butter. Season the mushrooms with salt and pepper.
   Cook noodles in 3-4 liters of boiling salted water (1 teaspoon of salt per liter) for 8 to 10 minutes until al dente. Drain the noodles and put them back into the pot.
   Mix well with the mushrooms and aioli and serve.