Every year, the season when chanterelles are on the market is happy and sad. It is because of its unique aroma. It is really super delicious. Sadness is that you have to grow meat again... This chanterelle creamy pasta is The favorite practice so far, with the salad and its strong taste, really enjoy the proportion of materials with reference to this side and slightly changed: http://www.chefkoch.de/rs/s0/Pfifferlinge/ Rezepte.html, the specific operation is based on your own habits
The chanterelle should be treated first. It should not be soaked when it is treated. Otherwise, the bacteria will absorb water like a sponge and lose the original aroma. Use a knife to cut off the roots of the soil, and then brush the upper part with a small brush or a soft toothbrush. Or you can buy bacteria that have been cleaned and can be directly placed in the pot.
Use a special small brush to appreciate it. Its practical soft-bristled toothbrush is just fine. After cleaning it, the larger bacteria will be the second or the right size.
Cut the onion into small, garlic cloves
At this time, you can start cooking, remember to put salt.
When cooking noodles, you can make the sauce. It is divided into two parts. The first part is similar to white sauce. After the butter is melted in the pan, add the flour. When it is completely absorbed and in the form of a block, add the whipped cream to a smooth state. Add the appropriate amount of salt. After the completion, the second part: hot pot into the vegetable oil, after the oil is hot, into the onion, garlic, chanterelle, fry for 4-5 minutes, from time to time to turn. Then add dry white, slightly burn until the alcohol in the wine is completely evaporated and proceed to the next step.
Leave the fire, mix the two parts of the sauce and put them back on the fire. Continue to cook for about 2 minutes until the sauce is thick. Add white pepper to taste. Try to add some salt if necessary.
At this time, the noodles should have been cooked. Put the noodles on the plate, pour the sauce, sprinkle with parsley, and serve on the table!
1. The taste of the sauce itself is almost the same as that of white sauce. It is thicker with whipped cream. If you don't like to use some or all of the milk, it is rare for me to eat it once. Of course, it is not soft to use whipping cream. The dosage here is for two people. This side is thick and heavy. The amount should not be too big, otherwise it will be greasy. It is best to match the refreshing salad. 3. It is better to have the treated bacteria without cleaning it yourself. Water is not safe, you can quickly wash it with kitchen paper, but if you don’t do well, you will lose flavor.