A wealthy amount of fresh trumpet chanterelle were waiting, and this time they turned into a pasta sauce. And if for some odd reason some of the sauce was left over, adding some milk and food thickener will make it chanterelle soup.
Ingredients:
2 onions
turnip rape oil
300 g trumpet chanterelle
2 dl cream
2 dl milk
instant coffee
salt, black pepper
full wheat pasta
rucola
Fry onion in turnip rape oil and add mushroom. Continue frying and once the mushrooms start to give liquid, add cream and milk. A dash of instant coffee will balance the taste of cream. Season with salt and black pepper.
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