Ready in 45 mins
350 grams pasta (such as maccheroni)
250 grams Chanterelle mushrooms
100 grams gruyere cheese grated
300 ml fresh cream
half scallion (or half small onion and half garlic clove)
40 grams of butter
Bring salted water to a boil. Meanwhile clean and cut the mushrooms. Chop finely the scallion.
Fry the scallion into the butter. Once golden, add the mushrooms and stir – medium heat – until the water has evaporated.
Cook the pasta.
Meanwhile, add the cream to the mushrooms, bring to a boil, add the grated cheese. Retain from heat.
Put the cooked pasta into the mushroom sauce, mix well: it should be very creamy (if necessary add some cooking water). Season with fresh ground pepper and serve.