- 150 grams chanterelle mushrooms
- 150 grams white mushrooms
- 15 grams dried porcini mushrooms or 2 medium-sized fresh porcini
- 200 grams whole grain farfalle pasta
- 2 tablespoons butter
- 1-2 sprigs thyme
- 1 clove garlic minced
- 2 teaspoons flour
- 200 ml heavy cream or milk
- 50 grams grated Parmesan cheese
- 2 tablespoons freshly chopped parsley
- salt and freshly ground black pepper to taste
Cook your pasta according to package instructions (usually for about 12 minutes).
Rinse the mushrooms well until all dirt is gone. If you are using dried porcini mushrooms, soak them in water for 15 minutes before you are ready to cook and use the soaking water for boiling your pasta to give it an extra flavor.
Cut chanterelles in halves, slice white mushrooms and porcini (if using fresh ones. The dried ones are usually pre-sliced). Heat a tablespoon of butter over medium-high heat and sautée the mushrooms with sprigs of thyme and minced garlic until golden brown *about 5 minutes).
Heat the remaining tablespoon of butter in a small saucepan and add flour. Stirring constantly, add cream or milk and cook until thickened, for about 3 minutes, adding grated parmesan, salt and black pepper in the end. Combine pasta, mushrooms and the béchamel sauce in one pan and add a bit of chopped parley. Enjoy!