With Spargelzeit already just a fond memory this season, we are just entering into Pfifferlinge harvest time—called in English chanterelles (it sounds like a Doo-Wop group) and from the Greek κάνθαρος for a drinking tankard, the little yellow mushrooms looking sort of like a loving-cup—and we tried a new recipe for spaghetti with braised Pfifferlinge, onions and sundried tomatoes. It was pretty simple and not too labour intensive to make—plus very tasty, and seems fairly versatile and would work with other varieties of mushrooms, noodles and seasonings.For four servings, one needs:
- 400g Pfifferlinge
- 500g Spaghetti
- 50g Sundried Tomato
- 1 Garlic clove
- 4 Spring Onions (Leeks)
- 500ml Vegetable Broth
- 1 large red onion
- 1 bundle of fresh Parsley
- 100ml of Crème Fraîche
- Salt, Pepper, Nutmeg for seasoning and a bit of oil for frying
Wash the Pfiferlinge and along with the diced onion, thinly sliced tomato and garlic, fry in a large pan on middle heat, turning often. To the side, prepare the pasta according to the instructions and the vegetable broth. After around ten minutes, when the spaghetti is nearly ready, cut the leaks into rings slice up the parsley and introduce it to the mix. Add the vegetable broth and bring to boil briefly before stirring in the crème fraîche. Season to taste and enjoy with a refreshing white wine.