This is a simple recipe that is quick to make. Smaller chanterelles work best for this recipe, because they stay firmer and look nicer. When cooking the mushrooms you have to be careful not to add too many at once. Adding them in batches allows the liquid that comes from mushrooms to evaporate quickly, so the mushrooms continue frying and stay firm.

If you want to make a vegetarian version of this dish I’d add a little bit of soy-sauce before adding the pasta. The bacon is in the dish mostly to bring a small amount of depth to the flavor, and usually soy-sauce does the same thing. Just be careful not too much.

• 5dl chanterelle mushrooms
• 4 strips of bacon
• 2 onions, diced
• 1-2 cloves of garlic, minced
• parsley
• 100g creme fraiche
• salt and pepper

1. Fry bacon in a pan until crispy. Remove from pan and cut into chunks
2. Sautee onions and garlic until translucent
3. Add mushroom in batches, frying on high-heat
4. Add bacon and parsley
5. Cook pasta according to instructions and add to the pan with a bit of the cooking water
6. Add creme fraiche and mix together