Spaghetti with creamy chanterelles and zucchini

Here's another, delicious, way to use chanterelles. Use golden ones or funnel chanterelles, or a mixture of both. Or any other wild mushrooms, for that matter!

Spaghetti with creamy chanterelles and zucchini
Serves 2

200 g spaghetti
a small zucchini
150 g chanterelles
1 small onion
250 ml single cream (or half and half, or hey, full-fat if you feel like it)
parmesan, grated (a small handful)
butter
oil
salt
pepper

Peel the zucchini into thin strips with a veggie peeler. Dice the onion, finely. Clean the chanterelles and cut into smaller pieces if they're large.

Boil the pasta in plenty of salted water. Fry the chanterelles in a dry pan. Fry the onions in butter, and add the already-fried chanterelles. Add the cream, and let it cook on low heat for a few minutes. Season with salt and pepper.

Fry the zucchini strips in a hot pan, with a bit of oil.

Drain the pasta, but save some of the cooking water. Mix the pasta with the creamy chanterelles and the zucchini, and add the parmesan. Slowly add a little pasta water and mix carefully until you have a lovely, silky sauce.

Serve with more parmesan if you wish, and perhaps an extra grind of black pepper on top.

Spaghetti med gräddiga kantareller och zucchini