The gold of the forest

Chanterelles - we could also call them chanterelles, but we don't - are little golden nuggets on every summer feast. Whether in the leading role or as an atmospheric supporting actor, they will shine.

What do I need to know about chanterelles?

It is being massively pursued - in some forests it is severely decimated because of this and the lack of precipitation. Our most important information is therefore, please don't always take EVERYTHING away, please leave small stands of fruit!

We also want our grandchildren to be able to go chanterelle hunting.

The coveted mushroom contains lots of vitamin D, B vitamins, iron and potassium, tastes delicious, but also has a low nutritional value.

It is also difficult to digest, so sensitive people should not eat too much at once.

Preserving by freezing, drying or preserving is possible in principle, but is not actually recommended - it only makes the tender creature tougher.

So let's enjoy it when it's growing fresh!

So here's one of our favorite recipes:

Ribbon noodles with chanterelles

Pasta dough

1 tbsp olive oil

300 g plain flour

150 ml water

1 pinch of salt

Mushroom sauce

300 g chanterelles

1 small bunch of parsley, chopped

1 garlic clove

Oil

☀ Knead the pasta dough together and either pass it through a pasta machine in small portions or roll it out to approx. 3 mm and cut into ribbon noodle widths according to taste

Be careful when cooking! Fresh pasta is ready after about 2 to 4 minutes!!!

☀ Keep some of the cooking water

☀ Clean the chanterelles with a kitchen brush (without water - they lose their flavor)

☀ Fry the garlic (whole) in hot oil in a large pan and add the mushrooms

☀ Sauté the mushrooms until the liquid has completely evaporated

☀ Only salt now!

☀ Remove garlic

☀ Blend half of the mushrooms in a bowl with the parsley to make a sauce and bring to the right consistency with the pasta water

☀ Season with olive oil, salt and pepper if necessary

☀ Add the hot pasta

☀ When serving, garnish with mushrooms from the remaining half and parsley to taste.

And now enjoy!!!