Spaghetti Chanterelle


  • 200g spaghetti or other long pasta
  • 250g chantarelle
  • 1 large onion
  • 1 egg
  • 50ml milk
  • Parmigiano
  • parsley or other herbs for garnish


  1. Bring a pot of water to boil. Warm enough olive oil in a skillet over medium heat.

  2. Thoroughly wash mushrooms and cut them into bite-sized pieces. Peel and chop onion.

    Chopped onion and mushrooms

  3. Add onion and mushrooms to the skillet; salt and pepper them. Let them cook until there is almost no water from the mushrooms left.

    Onion and mushrooms in a skillet

  4. Grate Parmigiano to your taste; set some aside for garnish. Add egg yolk, milk, salt, and pepper. Mix together with a fork.

    Chees, milk, and egg

  5. Cook pasta al dente on the lowest heat. Drain, then add the sauce. Continue cooking on the lowest heat until the sauce gets thick, stirring often.

    Spaghetti with sauce

  6. Add mushrooms and onion to the pasta and let them blend together for a minute. Garnish with Parmigiano, parsley and/or other herbs, and serve.

    Spaghetti Chanterelle