Chanterelle and pasta recipe

Try this mix of mushrooms, onions, herbs and brown glutenfree pasta with parmesan

This is the best fall recipe I know; so warm, creamy, and tasty. The perfect comfort food for rainy fall evenings! 2-3 servings

Two onions

1/2 kg chanterelle

1 cup or two dl cream

One egg

Salt/pepper

optional: 100g bacon from happy pigs

Parmesan

Green herbs like parsley and chives

400 g Glutenfree pasta (I prefer brown rice spaghetti)

Cut the onions into small pieces and stir them in a frying pan with butter and oil until blank. Add the chanterelle. I usually make big bites, but cut them as you prefer them. Stir for around 15 minutes, and pour over the cream. Cook until creamy while boiling the pasta.

When the pasta is finished, take the mushrooms off the heat and stir in one raw egg and parmesan—taste with salt and pepper.

Serve with a lot of green herbs and more parmesan on the top.