Chanterelle Mushrooms Pasta with Rosemary

Cooking time: 30 minutes

Ingredients:

• 800 mL (3 cups + 1/4 cup + 1 Tbsp) water
• 250 g (8,8 oz) chanterelle mushrooms
• 2 sprigs of rosemary
• 200 g (7 oz) spaghetti pasta
• 200 g (7 oz) shallot onion
• 1 clove of garlic
• 200 g (7 oz) heavy cream (15%-22%)
• 500 mL (2 cups + 1 Tbsp) mushroom broth
• 2 Tbsp olive oil
• 55 g (2 oz) parmegiano cheese
• Black pepper to taste
• 1 tsp salt

Directions:

1. Boil the mushrooms for 20 minutes. Add salt and rosemary sprigs. While the mushrooms are boiling, let’s start making the pasta sauce.  
2. The shallots must be chopped and sauté with olive oil for 3 minutes. 
3. Then add the garlic and sauté for another 2 minutes.  
4. Once the mushrooms are cooked, add them to the shallots and garlic. Sauté for another 7 minutes. 
5. Cook 200 g of any pasta according to the instructions on the package.
6. Add the mushroom broth to the pan. Then add heavy cream and cook for 5 minutes to thicken the cream. 
7. Add the required amount of pepper.
8. Add cooked pasta to the sauce and enjoy!