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Spaghetti with Chanterelles

This pasta with chanterelles tastes wonderful and is a true classic. A perfect delight during chanterelle season and also quick to make.

Ingredients

• 1 clove garlic
• 1 very fresh egg
• 1 tsp medium mustard
• 7 tbsp + 1 tbsp oil
• 1/3 cup heavy cream
• Salt, pepper, sugar
• 1 lb fresh chanterelles
• 1 onion
• 5 sprigs thyme
• 2/3 lb spaghetti
• 1 tbsp butter

Instructions

1. For the aioli, peel and roughly chop the garlic clove. Purée the egg, mustard, and garlic with a hand blender until a creamy mixture forms. Then gradually add 7 tbsp of oil in a fine stream while mixing. Add the cream in the same manner as the oil. Season with salt, pepper, and a pinch of sugar, and set aside.
2. Briefly rinse the chanterelles in a sieve. Pat dry immediately to prevent them from absorbing too much water and becoming spongy. Clean them and cut into smaller pieces if desired. Peel and finely dice the onion. Wash the thyme, shake dry, and pluck the leaves from the stems.
3. Meanwhile, heat 1 tbsp of oil in a pan and fry the chanterelles all around until golden brown. Add the onion and thyme and sauté briefly. Add the butter. Season the mushrooms with salt and pepper.
4. Cook the pasta in 3–4 quarts of boiling salted water (1 tsp salt per quart) for 8 to 10 minutes until al dente. Drain the pasta and return it to the pot.
5. Mix the pasta well with the mushrooms and aioli, and serve.