- 1 onion
- 100g chanterelle mushrooms
- 200g white mushrooms
- 2 garlic cloves
- A handful of flat leaf parsley
- 200g chifferini pasta
- 227ml double cream
- 1 lemon
- Sea salt
- ½ tbsp olive oil
- Freshly ground pepper
- Large pan with a lid
- Deep frying pan or wok
- 1.
Fill your kettle and boil it, then fill a large pan with the hot water. Add a pinch of salt, pop on a lid and bring the water to the boil.
- 2.
While the water in the pan is coming to the boil, peel and finely chop the onion. Put a deep frying pan or wok on a medium heat and add ½ tbsp olive oil and the onion. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins to start to soften the onion.
- 3.
While the onion fries, rinse the chanterelle mushrooms and white mushrooms, then tear them into small pieces. Peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside for later.
- 4.
Add the mushrooms to the onion and fry, stirring often, for 6-7 mins till the mushrooms are soft and look juicy.
- 5.
While the mushrooms cook, check the water in the pan. When it's boiling, add the chifferini pasta and simmer for 8 mins till the pasta is cooked but still has a little bite.
- 6.
When the mushrooms look juicy, add the garlic and parsley stalks. Cook and stir for 2 mins, then pour in the double cream. Turn the heat down a little and simmer for 2-3 mins. Cut the lemon into wedges.
- 7.
The pasta should be ready, so drain it, add it to the mushroom sauce and toss to mix. Taste and add a little more salt or pepper if needed. Spoon the creamy mushroom pasta onto 2 warm plates and garnish with parsley leaves and wedges of lemon to serve.