• Cook your pasta according to packet instructions until al dente. Reserve 1 cup of pasta water before draining.
  250 g pasta

For the Mushroom Sauce

• Prepare the Chanterelles To clean chanterelles properly, avoid water as much as possible since they easily absorb it and lose their aroma. Remove any clinging dirt with a brush or paper towel.

  If using fresh chanterelles: Gently brush off any dirt or forest debris using a soft mushroom brush or dry paper towel. Only rinse briefly under cold water if absolutely necessary, then immediately pat completely dry. Slice larger chanterelles lengthwise into bite-sized pieces, leaving smaller ones whole.

  If using dried chanterelles: Rehydrate in warm water for 30 minutes until softened. Reserve the soaking liquid for extra flavor in your sauce. Pat the rehydrated mushrooms dry and slice if needed:
  450 g chanterelle mushrooms
• Peel and finely dice the onion and garlic. Wash the parsley, remove the stems, and finely chop the leaves.
  1 onion, 1 clove garlic
• Heat 1 tablespoon of butter in a large frying pan over medium-high heat. Add the mushrooms and sear until golden brown, then remove from the pan and set aside.
  2 tablespoon butter
• Add the second tablespoon of butter to the same pan and sauté the onions until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
• Return the mushrooms to the pan and sprinkle the flour over everything. Stir until evenly coated, then deglaze with white wine. Add vegetable broth and cream, stirring to combine.
  80 ml dry white wine , 1 tablespoon all purpose flour, 250 ml vegetable broth, 250 ml heavy cream
• Let the sauce simmer for 5 minutes (10 minutes if using dried chanterelle mushrooms), stirring occasionally.

Assemble

• Add the drained pasta to the mushroom sauce and toss until well combined. If the sauce seems too thick, add pasta water gradually. Stir in the fresh parsley and season with salt and pepper to taste. Serve immediately with Parmesan cheese on the side.
  fresh parsley , 50 g grated parmesan