Grauer Burgunder trocken Gutswein

Ingredients

• 400 gTagliatelle
• 300 gChanterelles
• 1 pieceOnion
• 1 pieceGarlic clove
• 200 mlHeavy cream
• 100 mlVegetable broth
• 2 tbspButter
• 0,5 bunchParsley
• 1 pinchSalt and pepper
• 1 dashLemon juice

Preparation

1. 1Cook the tagliatelle in plenty of salted water according to the package instructions until al dente.
2. 2In the meantime, gently clean the chanterelles and finely dice the onion and garlic.
3. 3Heat the butter in a large pan and sauté the onions until translucent.
4. 4Add the chanterelles and sear over high heat for about 5 minutes until the released liquid has evaporated.
5. 5Briefly sauté the garlic, then deglaze with the vegetable broth and cream.
6. 6Let the sauce simmer for about 5 minutes until it thickens slightly. Season to taste with salt, pepper, and a dash of lemon juice.
7. 7Drain the pasta and toss directly into the sauce. Serve garnished with freshly chopped parsley.